Mediterranean Dishes

Healthy and easy dilly salmon salad with lemons

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.