Salmon Salad with Fresh Vegetables, Parsley, and Capers
User Reviews
4.9
20 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Chilling Time
10 mins
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Total Time
30 mins
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Servings
6 to 8, as an appetizer, 4 as a main
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Calories
1604 kcal
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Course
Salad
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Cuisine
American-Mediterranean Fusion
Salmon Salad with Fresh Vegetables, Parsley, and Capers
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This easy salmon salad recipe swaps mayo for tangy Greek yogurt and Mediterranean flavor-makers like capers, spices, and fresh herbs. Serve with on crostini as an appetizer, or with lettuce cups for a healthy gluten-free dinner.
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Ingredients
For the Salmon Salad
- 10 ounces salmon filet (I used the tail end, but you can use any cut you like)
- kosher salt
- black pepper
- extra virgin olive oil
- 2 to 3 green onion trimmed and chopped (both white and green parts
- 2 celery chopped, stalks
- 1 carrot chopped, medium
- 2 tablespoons capers drained
- 1/2 cup parsley chopped, fresh
For the Dressing
- 2 tablespoons Greek yogurt
- 2 teaspoons Dijon mustard
- lemon juice of 1
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sumac (optional, or substitute lemon zest)
- 1/2 teaspoon urfa biber (optional, or substitute red pepper flakes)
- kosher salt
- black pepper
Serving Suggestions
- Over toast toasted baguette, or crostini
- lettuce I like butter lettuce, for wraps or cups
Instructions
- Get ready. Set a rack near the center of your oven and preheat to 400°F. Lightly oil a baking dish large enough to hold the salmon in one layer.
- Bake the salmon. Season the salmon with salt and pepper on both sides and place on the prepared baking dish. Bake on the center rack of the heated oven anywhere from 8 to 12 minutes, depending on the thickness. It should turn opaque pink and easily flake with your fork.
- Make the dressing. In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice. While whisking, drizzle in the olive oil. Season with coriander, sumac, Urfa biber, and salt and pepper to taste. Whisk. Taste and adjust seasoning to your liking.
- Make the salad. Flake the salmon with your fork and add it to the bowl with the dressing. Add the green onions, celery, carrot, capers, and fresh parsley. Gently mix until well combined.
- Chill and serve. Set in your refrigerator for a few minutes to chill, then serve (see serving suggestions). Leftovers will keep for up to day in the fridge in a tightly sealed container.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil,
- ,
- , and
- Urfa biber
- used in this recipe.
- , and the recipe will work without them. But if you make the effort to use them, you will love the nuance they add!
- The USDA recommends fish be served when it’s internal temp reaches 145°F, but I like to take it out of the oven around 140°F because it will continue to cook as it rests. If you don’t have a thermometer, stick your fork in the thickest part of the fish and pull backwards. It should easily flake without showing resistance.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, coriander, sumac, and Urfa biber used in this recipe.
- The sumac and Urfa biber are optional, and the recipe will work without them. But if you make the effort to use them, you will love the nuance they add!
- What temperature to cook salmon? The USDA recommends fish be served when it’s internal temp reaches 145°F, but I like to take it out of the oven around 140°F because it will continue to cook as it rests. If you don’t have a thermometer, stick your fork in the thickest part of the fish and pull backwards. It should easily flake without showing resistance.
Nutrition Information
Show Details
Calories
160.4kcal
(8%)
Carbohydrates
2.2g
(1%)
Protein
10.4g
(21%)
Fat
12.3g
(19%)
Saturated Fat
1.8g
(9%)
Polyunsaturated Fat
2.2g
(13%)
Monounsaturated Fat
7.6g
(38%)
Cholesterol
26.3mg
(9%)
Sodium
126.8mg
(5%)
Potassium
313.6mg
(7%)
Fiber
0.8g
(3%)
Sugar
0.9g
(2%)
Vitamin A
2192.4IU
(44%)
Vitamin C
8.8mg
(10%)
Calcium
28.9mg
(3%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 6to 8, as an appetizer, 4 as a main
Amount Per Serving
Calories 1604 kcal
% Daily Value*
| Calories | 160.4kcal | 8% |
| Carbohydrates | 2.2g | 1% |
| Protein | 10.4g | 21% |
| Fat | 12.3g | 19% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 2.2g | 13% |
| Monounsaturated Fat | 7.6g | 38% |
| Cholesterol | 26.3mg | 9% |
| Sodium | 126.8mg | 5% |
| Potassium | 313.6mg | 7% |
| Fiber | 0.8g | 3% |
| Sugar | 0.9g | 2% |
| Vitamin A | 2192.4IU | 44% |
| Vitamin C | 8.8mg | 10% |
| Calcium | 28.9mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
20 reviews
Excellent
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