Salmon Salad Recipe (Quick and Easy)
This fresh and flavorful salmon salad recipe combines perfectly cooked salmon with crisp vegetables, creamy avocado, and a light homemade lemon dressing. It’s healthy, protein-packed, and ideal for a quick lunch or easy dinner.
Equipment
- Large salad bowl
- Cutting board
- Sharp knife
- Non-stick skillet or grill pan
- small mixing bowl
- Whisk
- Tongs
- Measuring spoons
Ingredients
For the Salmon
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Salad
- 1 large romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 avocado sliced
- 1/4 red onion thinly sliced
- 4 radishes sliced
- 2 tablespoons fresh parsley chopped
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pat the salmon fillets dry with paper towels.
- Season both sides of the salmon with paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a non-stick skillet over medium heat.
- Cook the salmon for 4–5 minutes per side until golden and flaky.
- Remove the salmon from the skillet and let it rest for 5 minutes.
- Chop the romaine lettuce and place it into a large salad bowl.
- Add the cherry tomatoes, cucumber, avocado, red onion, radishes, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Place the cooked salmon on top of the salad.
- Serve immediately with extra lemon wedges if desired.
Notes
Nutritional Information (Per Serving)
- Calories 420 kcal
- Protein 32 g
- Carbohydrates 12 g
- Fat 28 g
- Fiber 5 g
- Sugar 4 g
- Sodium 620 mg
