Description
A bright and textured salmon salad that comes together in just ten minutes, featuring seared salmon and a lemon-Dijon vinaigrette over a crisp green base.
Ingredients
Scale
- 4 cups mixed baby greens (arugula, baby spinach, or a mesclun mix) — washed, spun dry
- 1/2 cup cherry tomatoes — halved
- 1/2 cucumber — thinly sliced
- 2 tablespoons thinly sliced red onion
- 2 salmon fillets (4–6 oz each), skin-on or off — patted dry
- Kosher salt and freshly ground black pepper
- 1 tablespoon neutral oil (grapeseed or vegetable) for searing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard (smooth)
- 1 teaspoon honey or agave
- Pinch of flaky sea salt and black pepper
- 1 tablespoon capers, rinsed
- 2 tablespoons toasted sliced almonds or pistachios — warm, crunchy
- 1 tablespoon fresh dill or chives — finely chopped
- Lemon zest for finishing
Instructions
- Pat the salmon fillets dry, season both sides with salt and pepper. Warm a skillet over medium-high heat and add the neutral oil until shimmering.
- Place fillets skin-side down (if applicable) in the skillet. Sear for 3–4 minutes without moving, until the skin is crisp and the underside is deep golden. Flip and cook 1–2 minutes more until the flesh turns opaque and flakes easily. Remove and rest on a plate for 2 minutes.
- In a small bowl, whisk lemon juice, Dijon, honey, salt, and pepper. Slowly whisk in the olive oil until the dressing is glossy and emulsified. Taste and adjust seasoning as needed.
- In a large bowl, toss the greens, cucumber, tomatoes, and red onion with about two-thirds of the vinaigrette so the leaves are lightly coated.
- Divide the dressed greens between plates. Flake the rested salmon into large chunks and arrange atop the salad. Scatter capers, toasted nuts, and chopped herbs. Drizzle with the remaining vinaigrette and finish with lemon zest.
Notes
Serve immediately while the salmon is still warm for the best temperature contrast. Cool components separately if storing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 70mg