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Salmon Salad Recipe

This delightful salmon salad combines tender, flaky fish with crisp vegetables and a refreshing citrus dressing. Packed with protein and healthy fats, this main dish is both nutritious and flavorful!
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Keyword: Salmon Salad Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people

Ingredients

For the Salad

  • 3 cups red bell peppers chopped
  • ¾ cup red onions chopped
  • 8 oz. salmon cooked and flaked*
  • 1 medium avocado chopped
  • 4 cups lettuce chopped
  • 3 cups cucumber chopped
  • 1 tbsp fresh parsley chopped

For the Dressing

  • 1.5 tbsp freshly squeezed lemon juice
  • 3 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  • In a large mixing bowl, combine the flaked salmon, red bell peppers, red onions, cucumber, avocado, lettuce, and parsley. Toss gently to mix all the ingredients together.
  • In a mason jar, combine the freshly squeezed lemon juice, salt, and black pepper. Secure the lid and shake well, then slowly stream in the olive oil while whisking until fully emulsified.
  • Taste the dressing for seasoning, then drizzle it over the salad. Toss to coat evenly. Serve and enjoy immediately!

Notes

To Cook Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Place the salmon filet on the sheet with the skin-side down, season with salt and pepper, and bake for 10 to 12 minutes. Allow it to cool, then flake the flesh with a fork.
Substitute Option: Canned salmon can be used if you prefer not to cook fresh salmon.
Lemon Juice: Use freshly squeezed lemon juice for the best flavor, as bottled juice lacks the same freshness and brightness.
Storage: Keep leftover salmon in an airtight container in the refrigerator for up to 4 days. The dressing can also be refrigerated in a sealed container for up to 5 days.
Freezing: Freeze cooked salmon in a freezer-safe bag once it reaches room temperature. It will keep for up to 4 months.