Fresh Salmon & Vegetables Salad
A vibrant, protein-packed salad featuring tender seared or baked salmon, crisp fresh vegetables, and a zesty lemon-herb dressing. Perfect for a healthy lunch or a light dinner.
⏱ Time
Prep: 15 minutes
Cook: 8–10 minutes (for salmon)
Total: ~25 minutes
Ingredients
For the Salmon
300 g (about 2 medium fillets) fresh salmon, skin-on or skinless
1 tbsp olive oil
½ tsp sea salt
¼ tsp black pepper
½ tsp dried oregano or fresh dill
For the Salad
2 cups mixed salad greens (arugula, baby spinach, or romaine)
1 small cucumber, sliced
1 cup cherry tomatoes, halved
1 small red bell pepper, thinly sliced
½ small red onion, thinly sliced (optional, soak in water to mellow)
½ cup steamed green beans or blanched asparagus (optional)
¼ cup crumbled feta cheese (optional, for Mediterranean touch)
For the Lemon-Herb Dressing
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp honey (or maple syrup)
½ tsp Dijon mustard
1 tbsp fresh dill or parsley, chopped
Salt & pepper to taste
Instructions
1. Prepare the Salmon
Pat salmon dry and season with salt, pepper, and oregano/dill.
Heat olive oil in a skillet over medium heat.
Cook salmon skin-side down for 4–5 minutes, flip, and cook another 3–4 minutes until just cooked through.
Alternatively, bake at 200°C (400°F) for 10–12 minutes.
2. Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, honey, mustard, herbs, salt, and pepper until emulsified.
3. Assemble the Salad
Arrange salad greens on a large plate or platter.
Add cucumber, tomatoes, bell pepper, onion, and green beans/asparagus.
Flake salmon into large chunks and place on top.
4. Dress & Serve
Drizzle with dressing just before serving.
Sprinkle with feta cheese if using.
Notes and Tips
For extra flavor, marinate salmon in lemon juice, olive oil, and herbs for 15 minutes before cooking.
Swap salmon for smoked salmon for a no-cook version.
Add avocado slices for creaminess.
Nutrition information
Calories: ~350 kcal
Protein: 28 g
Carbs: 8 g
Fat: 23 g
Fiber: 3 g