Salmon Salad
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
430 kcal
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Course
Main Course
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Cuisine
American
Salmon Salad
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With flaked salmon, crisp veggies, and a creamy Greek yogurt dressing, this easy salmon salad recipe is a fresh, protein-packed lunch!
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Ingredients
- 1 ½ pound center-cut, skin-on side of salmon
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin divided
- ¾ teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- ½ teaspoon ground oregano divided
- ½ small red onion finely chopped
- ⅓ cup nonfat plain Greek yogurt
- Zest of 2 mediums lemon about 2 teaspoons
- 3 tablespoons fresh lemon juice
- 1 clove minced or grated garlic
- 2 mini cucumbers or ½ English cucumber, cut into ½-inch dice (about 1 ½ cups)
- ½ cup crumbled feta optional
- ¼ cup toasted sliced almonds
- ¼ cup currents raisins, or golden raisins
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400° F. Line a baking dish large enough to hold the salmon with a sheet of parchment paper.
- Place the salmon in the pan and with paper towels, pat dry. Drizzle with the olive oil and sprinkle with ½ teaspoon cumin, ½ teaspoon salt, pepper, and ¼ teaspoon oregano. Rub to evenly coat the salmon. Bake for 14 to 18 minutes, until the salmon reaches an internal temperature of 145 degrees F on an instant read thermometer (I typically remove the salmon a few degrees early and let the carryover cooking finish the rest). The salmon should no longer be raw-looking in the center and flake easily with a fork. Let cool to room temperature.
- While the salmon roasts, place the red onion in a bowl and cover with cold water. Set aside to soak (this removes some of the onion’s harsh bite without losing its flavor).
- Prepare the dressing: In a small mixing bowl, stir together the yogurt, lemon zest, lemon juice, garlic, and remaining ¼ teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon oregano.
- Flake the salmon in chunky pieces into a large serving bowl (discard the skin).
- Add the cucumber, feta, currants, dill, and cilantro.
- Drain the red onion, then add it to the bowl.
- Pour the dressing over the top.
- Gently stir to combine. Taste and season with additional salt and pepper as desired (I add an extra pinch of each). Serve chilled or at room temperature as a wrap (or lettuce wrap), sandwich, on toast, over greens, or mixed with couscous.
Notes
- TO STORE: Refrigerate salad in an airtight storage container for up to 3 days.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
430kcal
(22%)
Carbohydrates
15g
(5%)
Protein
41g
(82%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
111mg
(37%)
Potassium
1142mg
(33%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
497IU
(10%)
Vitamin C
11mg
(12%)
Calcium
187mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 430kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 41g | 82% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Potassium | 1142mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 497IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 187mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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