This delicious and fresh Salad is a fast and simple recipe that can be served as a main course salad or as a sandwich filling. Ready to serve in less than 20 minutes, it is made from fresh herbs and lemon for a lively dish.
Save this recipe
Enter your e -mail and we send the recipe directly to you!
By submitting this form, you can explain yourself with E -Mails from Delicious meets Healthys.
When the weather gets warmer, I feel the salads! I enjoyed this salmon salad all week! It’s wonderful fresh and Herby and it is super fast and easy to do. It is ready to serve in just about 20 minutes.
Loaded with many fresh ingredients, it is full of taste and texture. It is the salad you have to try this summer! If you love tuna salad, you will love this salad even more – so tasty and healthy!
When you enjoy a lot of salads, be sure to try my chicken salad -sandwich, cobb, cook and Greek salads!
Why will you love this salad
- Fast and easy: This recipe uses common pantry booklets and comes together in a few minutes. Perfect food for a short lunch.
- High in protein: This simple salad fills them up.
- Perfect for the preparation of meals: Great recipe for meal preparation for the week. Simple ingredients that quickly prepare for a quick and healthy meal in a busy week.
Sales salt duties
A complete list of ingredients with measurements can be found in the following recipe card.
- Salmon: I love to use wild socky salmon fillet, but if you are in a pinch, you can also use canned salmon.
- Vegetables: Red onion, celery, fresh parsley and dill, lemon juice and bowl. You can also add chives, green onions or shallots.
- mayonnaise: I like to make my own homemade mayonnaise if I can, but every mayonnaise bought in the shop works. Alternatively, you can use olive oil or Greek yogurt instead of Mayo.
- Salt and freshly ground black pepper
- Optional toppings: Crumbled feta cheese, splinter almonds
How to make salad salad
Step 1. Cook the salmon in a pan over medium to high heat for about 4 minutes. Turn it around and cook it for 2 minutes or until it is easy to shake or 130 – 140 F. When the salmon is cooked, fled it with a fork and dispose of any skin.
((Alternatively, you can bake it on a baking sheet at 400 f for about 10-12 minutes or grill on the grill.)))
Step 2. Put the cooked salmon and the other ingredients in a bowl.
Step 3. Mix the salmon darts and season with salt and pepper.
Step 4. Serve the fresh salmon salad warm or cold or on a sandwich.
Tips from Neli’s kitchen
Top tips and recipe notes
- Use high -quality ingredients. For the best results and the best taste, I prefer to use wildly caught salmon and fresh herbs. The herbs and lemon peel make the difference in this salad and give it a fresh and delicious taste.
- Let it sit. Let the salad sit for 10 – 15 minutes to merge the flavors.
- If you do not serve immediately, keep the salad covered in the fridge for up to 3 days.
- You can serve this healthy salad in different ways – on a sandwich, in a wrap, over quinoa or on cucumber slices/cracks.
- This salad is naturally gluten -free, milk -free and carbohydrate low.
Operate suggestions
This aromatic salmon salad is a delicious main course and can be served either warm or cold. My preferred way of serving it as a salmon salad. There are various other options that you can enjoy.
- On a piece of bread like a sandwich. This is probably my preferred way of serving it because it ensures quick and easy lunch. It is simply the best recipe for salad salad -sandwich.
- Salad wraps For a great lunch with low carbohydrate. You can use Romaine salad or butter salad.
- In Tortilla wraps on the way for a short lunch.
- On a boiled quinoa, rice or cauliflower rice For a healthy lunch.
- In avocado halves Make stuffed salmon salad avocados.
- On cucumber slices or crackers For a healthy starter.
- Add the avocado with a screeching To make a delicious and filler salmon -avocado salad.
Save tips
If you want to make this salad in advance, let it cool down to room temperature and transfer it to an airtight container. It will remain good In the refrigerator for up to 3 days.
Can be frozen salad
Mayo does not freeze well and does not freeze well, and I do not recommend freezing this salad. However, you could possibly mix and freeze all other ingredients and add the Mayo after you have thawed the salad. However, This salad is best when it is made fresh.
Recipe -FaQs
I like to use skinless sockye salmon fillets for this recipe for laughing salad. Sickye is a deep red color. It’s pretty deep fat, but it still has enough so that the natural flavors are strong. You can use all the desired salmon fillets. However, check whether it is sustainable if you can.
I prefer to use fresh salmon in this recipe for the best taste, but if you are in a pinch, you can use canned salmon. Leave the salmon, remove all the bones, and then you can simply peel it out with the other ingredients in the bowl to make a salad in canned goods. Perfect if you are really short.
Salmon can taste good whether you cook it in the oven or on the stove, but it’s just about what you prefer. The oven cooking is convenient and results in a softer texture, ideal for larger fillets or group meals. Pan channels give crispy skin and fast kitchen, perfect for an aromatic crust. Both methods offer a delicious and healthy option.
When baking salmon, it is best not to cover it. If you do not cover the salmon, the heat moves evenly around it. This helps to become crispy on the outside and at the same time keep tender and moist. This method improves the aromas and textures of the salmon and makes it a delicious and satisfactory dish.
Lighter salmon recipes
If you liked this salmon recipe or another recipe in my blog, please leave a Star rating And let me know how it was in the Comments below. Thanks for the visit!
Pin this now to find it later
PIN IT
Save this recipe
Enter your e -mail and we send the recipe directly to you!
By submitting this form, you can explain yourself with E -Mails from Delicious meets Healthys.
Prevent your screen from becoming dark
-
Cook the salmon in a pan over medium to high heat for about 4 minutes. Turn it around and cook it for 2 minutes or until it is easy to shake or 130 – 140 F. When the salmon is cooked, fled it with a fork and dispose of any skin.Alternatively, you can bake it at 400 f for about 10-12 minutes.
-
Combine the cooked salmon and the rest of the ingredients in a large bowl.
-
Mix the salmon darts and season with salt and pepper.
-
Serve the fresh salmon salad warm or cold or on a sandwich.
- Use high -quality ingredients. For the best results and the best taste, I prefer to use wildly caught salmon and fresh herbs. The herbs and lemon peel make the difference in this salad and give it a fresh and delicious taste.
- Let it sit. Let the salad sit for 10 – 15 minutes to merge the flavors.
- If you do not serve immediately, keep the salad covered in the fridge for up to 3 days.
- You can serve this salad in different ways – on a sandwich, in a wrap, over quinoa or on cucumber slices/cracking.
- This salad is naturally gluten -free, milk -free and carbohydrate low.
Calories: 190Kcal | Carbohydrates: 4G | Protein: 23G | Fat: 9G | Saturated fat: 1G | Polyunes unsaturated fat: 4G | Monoons unsaturated fat: 3G | Transfett: 0.01G | Cholesterol: 63mg | Sodium: 126mg | Potassium: 630mg | Fiber: 1G | Sugar: 1G | Vitamin A: 273IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg
Liability exclusion of nutrition: Nutritional values are estimates and can vary with ingredients, brands and portion sizes. Use your preferred nutritional calculator to accuracy.
Liability exclusion: The information provided in this recipe only serves for information purposes and should not be regarded as medical or nutritional advice. I am not a doctor or nutritionist. Always contact a qualified health service provider to receive personalized instructions for your diet or health. For more information, see my complete disclosure.