Dilly Salmon Salad with Lemons
This simple yet elegant salad combines flaky cooked salmon, crisp veggies, fresh herbs, and a tangy lemon-dill dressing. It’s refreshing, light on calories, and high in protein and Omega-3 s — ideal for a quick, wholesome meal.
⏱ Time
Prep Time: 10 minutes
Cook Time: 10–12 minutes (if cooking salmon)
Total Time: 20–25 minutes
Ingredients
For the Salmon:
1 salmon fillet (about 6 oz)
Salt & pepper, to taste
Olive oil, for cooking or baking
Optional: lemon slices and dill sprigs for roasting
For the Salad:
2 cups mixed greens (arugula, spinach, or romaine)
½ cup cucumber, thinly sliced
⅓ cup cherry tomatoes, halved
¼ red onion, thinly sliced
½ avocado, diced (optional)
2 tbsp fresh dill, finely chopped
Optional: 1 tbsp capers or kalamata olives
For the Lemon Dill Dressing:
2 tbsp extra virgin olive oil
Juice and zest of 1 lemon
1 tbsp Dijon mustard or Greek yogurt
1½ tbsp chopped fresh dill (or 1 tsp dried)
Salt and black pepper, to taste
Optional: ½ tsp honey or maple syrup
Instructions
1. Cook the Salmon:
Pan-sear: Season salmon with salt and pepper. Heat a little olive oil in a skillet over medium heat. Cook salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes until flaky.
Or bake: Preheat oven to 400°F (200°C). Place salmon on parchment, drizzle with olive oil, top with lemon slices and dill. Bake for 10–12 minutes.
Let it cool slightly, then flake into bite-size pieces.
2. Make the Dressing:
In a small jar or bowl, whisk together olive oil, lemon juice & zest, mustard/yogurt, dill, salt, pepper, and honey (if using). Shake or whisk until emulsified.
3. Assemble the Salad:
In a large bowl or plate, combine mixed greens, cucumber, tomatoes, onion, and avocado.
Add the flaked salmon on top, sprinkle with fresh dill.
Drizzle with lemon dill dressing.
Notes & Tips
Use: canned salmon for a quicker no-cook version.
Meal prep tip: Store dressing separately and add before eating.
Add: grains like quinoa, farro, or couscous for a heartier bowl.
❓ Frequently asked questions FAQs
Q: Can I use dried dill?
A: Yes. Use 1 tsp dried dill in place of 1 tbsp fresh dill in both salad and dressing.
Q: Can I make it dairy-free?
A: Yes! Just omit yogurt in the dressing or use a dairy-free substitute.
Q: How long does it keep?
A: The salad (without dressing) lasts 2–3 days in the fridge. Dressing keeps 4–5 days separately.
Nutritional Information
Calories: 410
Protein: 32g
Carbs: 10g
Fat: 28g
Fiber: 3g
Sugar: 3g
Sodium: ~380mg