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Salmon Salad Recipe
Isla Marie

Salmon Salad

A fresh, dinner-ready salmon salad made with perfectly cooked salmon, crisp greens, fresh vegetables, and a light, balanced dressing. High in protein and healthy fats, this salad is filling enough to serve as a complete meal without feeling heavy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 people
Course: Dinner, Main Course, Salad
Cuisine: American, Gluten-Free
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 salmon fillets about 6 oz each
  • 1 tablespoon olive oil for cooking salmon
  • Salt to taste
  • Black pepper to taste
  • 4 cups mixed greens or romaine
  • 1 cup cherry tomatoes halved
  • 1 small cucumber sliced
  • ¼ small red onion thinly sliced
  • 1 avocado sliced (optional)
  • Simple Dressing optional
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice or vinegar
  • Salt and black pepper to taste

Equipment

  • Non-stick skillet or pan
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Tongs or spatula

Method
 

  1. Pat the salmon dry and season both sides with salt and black pepper.
  2. Heat olive oil in a skillet over medium heat.
  3. Add salmon and cook for 4–5 minutes per side, until golden and just cooked through.
  4. Remove salmon from the pan and let it rest for a few minutes, then flake into large pieces.
  5. In a large bowl, add greens, tomatoes, cucumber, red onion, and avocado.
  6. Whisk dressing ingredients together if using and lightly toss with the salad.
  7. Top the salad with warm salmon and serve immediately.

Video

Notes

  • Do not overcook the salmon; it should flake easily and stay moist.
  • Dress the salad lightly to avoid soggy greens.
  • Store leftover salmon separately if meal prepping.