Salmon Salad

This succulent salmon salad is the perfect combination of fresh, crunchy ingredients and rich flavors. The simple dressing—lemon juice, Dijon mustard, and mayonnaise highlights the fresh ingredients and gives your taste buds a refreshing treat! Pair

Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes

Ingredients

FOR THE SALMON

  • 1 ¼ pounds salmon filet
  • ½ tablespoon olive oil
  • 1 teaspoon smoked paprika
  • kosher salt and freshly ground black pepper, to taste

FOR THE DRESSING

  • ⅓ cup mayonnaise
  • ½ lemon, zested and juiced (about ½ tablespoon of zest and 1 ½ tablespoons juice)
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • kosher salt and freshly ground black pepper, to taste

FOR THE SALAD

  • ½ small red onion, finely diced
  • 2 mini cucumbers or 1/2 English cucumber, cut into 1/2-inch dice (about 1 1/2 cups)
  • 3 large radishes, grated
  • 2 stalks celery, small diced
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh chives
  • 1/4 cup toasted sliced almonds (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Place salmon fillets on a baking sheet lined with parchment paper. Drizzle olive oil over salmon and season it with smoked paprika, salt, and pepper.
  2. Bake the seasoned salmon for 16 to 18 minutes, depending on the size and thickness. Let the salmon cool, flake it into chunks, and place it in a bowl. Refrigerate it for 5 to 10 minutes.
  3. Chop the vegetables and fresh herbs (onion, cucumber, radish, celery, dill, and chives) while the salmon is baking or chilling.
  4. To make dressing, stir together the mayonnaise, lemon zest, juice, mustard, garlic, salt, and pepper.
  5. Add the chopped veggies and herbs to a bowl with flaked salmon. Pour dressing on top. Gently stir everything to coat salmon flakes with dressing (to keep the salmon flakes intact, don’t stir too much).