Salmon Salad
With flaked salmon, crisp veggies, and a creamy Greek yogurt dressing, this easy salmon salad recipe is a fresh, protein-packed lunch!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 servings
Ingredients
- 1 ½ pound center-cut, skin-on side of salmon
- 1 tablespoon 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
Serving: 1(of 4)Calories: 430kcalCarbohydrates: 15gProtein: 41gFat: 23gSaturated Fat: 5gTrans Fat: 1gCholesterol: 111mgPotassium: 1142mgFiber: 3gSugar: 3gVitamin A: 497IUVitamin C: 11mgCalcium: 187mgIron: 3mg
