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Overhead close-up of salmon salad with flaked salmon, chickpeas, cucumber, and fresh herbs.

Salmon Salad Recipe

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This salmon salad recipe combines crisp romaine, juicy tomatoes, creamy avocado, and flaky salmon with a Mediterranean herb dressing. It’s quick, nourishing, and perfect for weeknight dinners or meal-prep lunches.
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Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Servings: 4 servings
Author: Molly Thompson

INGREDIENTS

Dressing

  • 1/4 cup olive oil
  • Juice from 1 lemon (2-3 Tbsp)
  • 1 clove garlic minced
  • 1 Tablespoon fresh dill chopped (or 1 tsp dried)
  • 1 Tablespoon fresh parsley chopped (or 1 tsp dried)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • Black pepper & red pepper flakes to taste

Salmon Salad

  • 12-14 oz cooked salmon flaked (2-3 cups), see notes for cooking if you don’t have leftover salmon
  • 1 head romaine chopped
  • 1 mini cucumber chopped
  • 10 oz grape tomatoes halved
  • 1/4 cup red onion thinly sliced (1/2 onion)
  • 1 avocado diced
  • 1 (15-oz) can chickpeas drained and rinsed
  • 4 oz feta cheese crumbled

INSTRUCTIONS

  • Make dressing (5 min): Whisk or shake the dressing ingredients together well in a jar. Taste and adjust seasoning as needed.
    1/4 cup olive oil, Juice from 1 lemon, 1 clove garlic, 1 Tablespoon fresh dill, 1 Tablespoon fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, Black pepper & red pepper flakes
  • Assemble salad (5 min): Add the salad ingredients to a large bowl.
    12-14 oz cooked salmon, 1 head romaine, 1 mini cucumber, 10 oz grape tomatoes, 1/4 cup red onion, 1 avocado, 1 (15-oz) can chickpeas, 4 oz feta cheese
  • Serve: Pour the dressing over the salad and toss to coat. Or separate into containers and store salad dressing separately for meal prep.

Notes

Cook the salmon: Heat 2 Tablespoons of olive oil in the bottom of a large skillet over medium-high heat. Pat salmon dry and season with salt and pepper. Place it skin-side-down in the hot skillet and sear for 4 minutes without moving. The skin should be golden and crisp. Carefully flip and reduce the heat to medium. Continue to cook, 4-5 minutes, until the salmon flakes and reaches an internal temperature of 125-130°F. Let it rest for 5 minutes, remove the skin, and flake with a fork.
Canned salmon: this recipe works with canned salmon if you don’t want to cook it! Drain and flake before adding to the salad. I like Wild Planet canned salmon.
Store-Bought Dressing: I love homemade salad dressing, but store bought works to in a pinch. I like Primal Kitchen Greek dressing. Any greek, Italian, or balsamic dressing would be delicious.
To store: Store leftover salad, without the dressing, in an airtight container for up to 3 days. Dressed salad will stay fresh for a bout a day, but the lettuce will be slightly wilted.
Meal Prep: Assemble the salad ingredients into 4 separate airtight containers then mix and store the dressing separately.

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 16g | Protein: 28g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 80mg | Sodium: 679mg | Fiber: 8g | Sugar: 5g | Vitamin A: 14570IU | Vitamin C: 28mg | Calcium: 233mg | Iron: 3mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!