Spring Salmon Salad Platter
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
50 mins
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Servings
8
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Calories
266 kcal
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Course
Main Course
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Cuisine
American
Spring Salmon Salad Platter
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Discover the art of making the perfect spring salmon salad platter with succulent salmon, fresh greens, colorful veggies, and edible flowers!
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Ingredients
salmon
- 2 lb side of wild salmon
- olive oil
- sea salt
yogurt dill dressing
- 1/3 cup full fat yogurt
- 1/3 cup mayonnaise
- 2 Tbsp lemon juice
- 1/2 cup fresh dill fronds, packed
- 1/2 tsp dried dill (this is optional but gives an extra punch of flavor)
- salt and fresh cracked pepper to taste
salad (the amounts are approximate)
- 4 cups fresh spring greens of your choice, I used a spring greens mix along with some microgreens.
- 1/4 small red onion, halved and thinly sliced
- 1/2 cup thinly sliced baby carrots
- 1/2 cup thinly sliced small cucumbers
- 1 handful sugar snap pea pods, sliced in half on the diagonal
- handful of baby asparagus stalks (I use them raw, but you can blanch in boiling water if you like them softer.)
- handful of cherry tomatoes (if you can find them on the vine, that's nice)
- 8 radishes, trimmed and halved or quartered
- 1/2 fennel bulb, trimmed and sliced very thinly
garnish
- Fresh dill fronds
- capers
- thinly sliced lemon, seeds removed
- edible flowers like pansies
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Instructions
- Preheat oven to 325F Line a baking sheet large enough for your fish with foil.
- Arrange your fish on the foil and brush with olive oil. Season lightly with sea salt. Bake for 30 minutes, then turn off the heat and let the fish sit in the oven for another 10 minutes, without opening the door. Remove the salmon and let cool, then chill until ready to serve.
- Make the dressing: add the yogurt, mayo, lemon, and both dills to a small food processor and process until smooth. Taste and season with salt and pepper. Add more lemon if necessary.
- When the fish is chilled, arrange your platter. Spread a layer of greens across the whole plate. Lay the salmon in the center. If the salmon is too large, trim a bit off the tail end with a sharp knife.
- Arrange the rest of the veggies around the salmon. I like to add some lemon slices to the top of the fish. Sprinkle the capers and dill over all. Tuck in a few pretty edible flowers if you have them.
- Serve the salmon asap after arranging your salad, along with the dressing on the side. The delicate spring greens will not last very long after arranging. If you must store it for a short while, wrap in plastic before refrigerating, and add the garnishes just before serving.
Nutrition Information
Show Details
Calories
266kcal
(13%)
Carbohydrates
8g
(3%)
Protein
25g
(50%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
164mg
(7%)
Potassium
960mg
(27%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
10127IU
(203%)
Vitamin C
22mg
(24%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 164mg | 7% |
| Potassium | 960mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 10127IU | 203% |
| Vitamin C | 22mg | 24% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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