Description
A fresh and flavorful Salmon Salad featuring tender baked salmon mixed with crisp vegetables and a zesty lemon Dijon dressing, perfect for a light lunch or dinner.
Ingredients
Units
Scale
For the Salmon
- 1 1/4 pounds salmon filet
- 1/2 tablespoon olive oil
- 1 teaspoon smoked paprika
- kosher salt and freshly ground black pepper to taste
For the Dressing
- 1/3 cup mayonnaise
- 1/2 lemon zested and juiced (about 1/2 tablespoon of zest and 1 1/2 tablespoons juice)
- 2 teaspoons Dijon mustard
- 1 garlic clove minced
- kosher salt and freshly ground black pepper to taste
For the Salad
- 1/2 small red onion finely diced
- 3 large radishes grated
- 2 stalks celery small diced
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh chives
Instructions
- Prep the salmon: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon filet on top. Drizzle with olive oil and season evenly with smoked paprika, kosher salt, and freshly ground black pepper.
- Bake and flake the salmon: Bake the salmon for 18 minutes until it flakes easily with a fork. Remove from oven and allow to cool to room temperature. Once cooled, flake the salmon into chunks and place in a bowl. Chill in the refrigerator for 10 minutes to firm up slightly.
- Dice the vegetables: Finely dice the red onion and celery, grate the radishes, and chop the fresh dill and chives. Add all the vegetables and herbs on top of the flaked salmon in the bowl.
- Make the dressing: In a small bowl, combine mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. Stir well until smooth and well incorporated.
- Stir it all together: Pour the dressing over the salmon and vegetable mixture. Gently stir to combine all ingredients evenly, taking care not to break up the salmon pieces too much.
- Serve: Serve the salmon salad chilled, either straight from the bowl, on butter lettuce leaves, or as a filling for sandwiches or wraps for a light and delicious meal.
Notes
- Use a quarter sheet pan for perfectly sized baking of the salmon filet, but a baking dish or half sheet pan also works well.
- Adjust seasoning to taste, especially salt and pepper, based on your preference.
- This salad can be made a few hours ahead and refrigerated to enhance flavors.
- Substitute mayonnaise with Greek yogurt for a lighter dressing option.
- Serve with crusty bread or crackers for added texture if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
