Salmon Salad
This easy salmon salad recipe pairs baked salmon with crunchy veggies, fresh dill, and capers, along with a creamy, lemony dressing. Yum!
Servings: 4 servings
Ingredients
- 1 ½ pounds salmon filet
- ½ tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
For the dressing:
- 1 lemon zested and juiced
- 2 tablespoons fresh chopped parsley
- ¼ cup mayonnaise
- 1 teaspoon dijon mustard
- ⅛ teaspoon kosher salt
- ⅛ teaspoon fresh ground pepper
For the salad:
- ¼ cup finely diced carrot
- ¼ cup finely diced celery
- 2 tablespoons finely diced red onion
- 1 tablespoon capers
- 1 tablespoon minced fresh dill
Instructions
- Preheat oven to 400˚F.
- Line a baking sheet with parchment paper and arrange the salmon on top. Pat the salmon dry with a paper towel and then drizzle with the olive oil. Season with the garlic powder, paprika, salt and pepper.
- Roast the salmon for 10-15 minutes until it flakes easily with a fork. Also the salmon to cool to room temperature and then flake the salmon with a fork.
- Transfer to the refrigerator and chill for 10 minutes.
- In a small bowl, whisk together the lemon zest, lemon juice, parsley, mayonnaise, mustard, salt and pepper. Set aside.
- In a large bowl, combine the salmon, carrot, celery, onion, capers, dill and dressing.
- Serve the salad on lettuce leaves, as a sandwich or straight out of the bowl with chips or a spoon.
Nutrition
Calories: 371kcal | Carbohydrates: 5g | Protein: 35g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 464mg | Potassium: 950mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1752IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 2mg