The Best Salmon Salad with Lemon Vinaigrette
A protein-packed, restaurant-quality salmon salad with crisp greens, creamy avocado, fresh vegetables, and a bright homemade lemon-dijon vinaigrette. Ready in just 20 minutes!
Equipment
- skillet
- mixing bowls
- whisk
- cutting board
Ingredients
- 4 salmon fillets (5–6 oz each)
- 2 tablespoons olive oil
- salt and black pepper to taste
- 6 cups mixed greens (romaine and arugula)
- 2 avocados, sliced
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted almonds or pumpkin seeds
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Season salmon with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook salmon skin-side down for 4–5 minutes, then flip and cook 2–3 minutes more. Let rest.
- Alternatively, bake salmon at 400°F for 12–15 minutes until flaky.
- Make vinaigrette by whisking olive oil, lemon juice, Dijon, garlic, oregano, salt, and pepper until emulsified.
- Assemble salads with mixed greens, cucumber, red onion, avocado, and feta.
- Top each salad with a salmon fillet. Drizzle with vinaigrette and sprinkle with toasted nuts.
Notes
Canned salmon works for a quick version. Soak red onion to soften flavor. Store dressing separately for meal prep. Swap feta for goat cheese if preferred.