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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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.