Description
Fresh, herby, and packed with protein, this salmon salad is a light yet satisfying dish that’s perfect for lunch, brunch, or meal prep. The smoky paprika-rubbed salmon pairs beautifully with the creamy, tangy dressing and crunchy vegetables. A refreshing twist on a classic that feels both comforting and gourmet.
Ingredients
For the Salmon
1¼ lbs salmon filet
½ tbsp olive oil
1 tsp smoked paprika
Kosher salt & freshly ground black pepper, to taste
For the Dressing
⅓ cup mayonnaise
½ lemon, zested and juiced (~½ tbsp zest, 1½ tbsp juice)
2 tsp Dijon mustard
1 garlic clove, minced
Salt & pepper, to taste
For the Salad
½ small red onion, finely diced
3 large radishes, grated
2 celery stalks, finely diced
2 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely chopped
Instructions
Roast the Salmon
Preheat oven to 375°F (190°C).
Place salmon on a baking sheet. Drizzle with olive oil and season with smoked paprika, salt, and pepper.
Roast for 15–18 minutes, or until flaky and cooked through. Cool slightly, then flake into chunks.
Make the Dressing
In a bowl, whisk together mayo, lemon zest and juice, Dijon mustard, garlic, salt, and pepper.
Assemble the Salad
In a large bowl, mix red onion, radishes, celery, dill, and chives. Add flaked salmon and gently toss with dressing until evenly coated.
Notes
Bright, crunchy, and creamy—this salmon salad is a fresh favorite with a gourmet feel.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 340 per serving
- Fat: 23g per serving
- Carbohydrates: 4g per serving
- Fiber: 1g per serving
- Protein: 28g per serving