Salmon Salad With Lemon Dressing
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A fresh and light salad featuring baked salmon, crisp vegetables, and a tangy lemon dressing. Perfect for a healthy lunch or light dinner.
Ingredients
- 2 salmon fillets
- 1 red onion thinly sliced
- 237 ml radishes sliced
- 237 ml celery chopped
- 59.1 ml fresh herbs (like dill or parsley) chopped
- 59.1 ml mayonnaise (or Greek yogurt)
- 29.6 ml lemon juice
- Salt and pepper to taste
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 21.2 mg
- Iron: 0.3 mg
- Magnesium: 11.7 mg
- Phosphorus: 51.8 mg
- Potassium: 199 mg
- Zinc: 0.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 salmon fillets
- 59.1 ml mayonnaise (or Greek yogurt)
- 29.6 ml lemon juice
Prepare
- 1 red onion, thinly sliced
- Slice 237 ml radishes
- Chop 237 ml celery
- Chop 59.1 ml fresh herbs (like dill or parsley)
- Salt and pepper, to taste
Let's Cook
-
Step 1.
Preheat the oven to 375°F (190°C). Season the salmon fillets with salt and pepper, and bake for 15-20 minutes until flaky. In a large bowl, combine red onion, radishes, celery, and herbs. In a small bowl, whisk together mayonnaise and lemon juice, then season with salt and pepper. Once the salmon is cooked, let it cool slightly, then flake it into the bowl with vegetables. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.