Lemon Dill Salmon Salad

Printable Version

I still stand by chopped salads being the best kind of salads. You get everything in one bite and you don’t need store bought dressing because all the flavors of everything mend together very well when you simply add a few simple ingredients. Well here’s a super flavorful one perfect for warm days when you don’t want anything too heavy. Feel free to prepare this large salad as a meal for one or to divide it up as a side.


4 servings or 1 large meal


1/2 lemon, juiced
1 tablespoon non-fat plain greek yogurt (mayo works too)
1 tablespoon brown mustard
1 tablespoon olive oil
1 tablespoon fresh dill, chopped (optional)

Place everything in a small bowl and whisk. Set aside.


4oz. wild caught salmon
1/2 teaspoon sea salt
1/8 teaspoon fresh ground pepper
1 teaspoon fresh dill, chopped
1 teaspoon olive oil

Spray a baking dish with cooking spray before placing the salmon in it. Sprinkle the salt, pepper and dill on top. Drizzle with olive oil and bake at 375 F degrees for about 12 minutes. Let cool.


2 cups loosely packed red leaf romaine lettuce, finely chopped
1 cup loosely packed arugula, finely chopped
1 cup loosely packed watercress greens, finely chopped
1/3 cup finely chopped roasted haricot vert
1/8 cup finely chopped, red onion
2 mushrooms, thinly sliced
6 grape tomatoes, quartered
4oz. baked wild caught salmon, flaked
Sea salt & pepper to taste

Toss all the salad ingredients including the flaked salmon into a large bowl, drizzle the top with the dressing and toss the salad until everything is well incorporated.