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Healthy Salmon Salad

Healthy salmon salad combines tender baked salmon with spinach or mixed greens, fresh vegetables, avocado, and a lemon-Dijon dressing. The salmon bakes at 400°F, then gets flaked over the tossed salad for a satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1 lb salmon skinless fillet
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the dressing
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.5 tsp honey
For the salad
  • 5 oz baby spinach or mixed greens
  • 1 cup cherry tomatoes halved
  • 1 cucumber medium, chopped
  • 1 avocado diced
  • 0.25 red onion small, thinly sliced

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the salmon
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Place the salmon on the baking sheet and season it with the salt and pepper.
  3. Bake for 10–15 minutes, until the thickest part reaches 145°F.
  4. Let the salmon rest for 5 minutes.
  5. Flake the salmon into large pieces with a fork.
Make the dressing
  1. Whisk the olive oil, lemon juice, Dijon mustard, and honey in a small bowl until combined.
Assemble the salad
  1. Arrange the spinach, tomatoes, cucumber, avocado, and red onion in a large salad bowl.
  2. Pour the dressing over the salad and toss gently to coat.
  3. Top with the flaked salmon and serve.

Notes

For the best texture, avoid overcooking the salmon and toss the salad just before serving. Refrigerate leftovers in an airtight container for up to 2 days, storing dressing separately when possible; freezing is not recommended.