Fresh Salmon Salad with Cucumbers, Tomatoes & Herb Dressing

Here’s a light, fresh, and herb-packed salmon salad—perfect for a healthy lunch or dinner.

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Fresh Salmon Salad with Cucumbers, Tomatoes & Herb Dressing

Ingredients (serves 2–3)

For the Salad

• 2 salmon fillets (about 6 oz / 170 g each)

• 4 cups mixed greens (arugula, spinach, or lettuce)

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced or diced

• ¼ red onion, thinly sliced (optional)

• 1 avocado, sliced (optional)

• Salt & pepper, to taste

• 1 tbsp olive oil (for cooking salmon)

For the Herb Dressing

• 3 tbsp olive oil

• 1 tbsp lemon juice (fresh)

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh dill, chopped (or basil)

• Salt & pepper, to taste

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Instructions

1. Cook the salmon

   • Season fillets with salt and pepper.

   • Heat 1 tbsp olive oil in a skillet over medium heat.

   • Cook salmon 3–4 min per side until cooked through and golden.

   • Let rest 2–3 min, then flake into large chunks.

2. Make the dressing

   • Whisk together olive oil, lemon juice, Dijon mustard, garlic, parsley, dill, salt, and pepper.

3. Assemble the salad

   • In a large bowl, combine greens, cherry tomatoes, cucumber, onion, and avocado.

   • Drizzle with herb dressing and toss lightly.

   • Top with flaked salmon.

4. Serve immediately

   • Optional: Sprinkle with toasted nuts, seeds, or crumbled feta for extra texture and flavor.

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Tips & Variations

• Quick version: Use pre-cooked salmon or canned wild salmon.

• Grilled option: Grill salmon for a smoky flavor.

• Extra protein: Add boiled eggs or chickpeas.

• Zesty: Add a splash of lime juice or red pepper flakes to the dressing.

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If you want, I can also make a meal-prep-friendly version where the salmon stays tender and the veggies stay crisp for 3–4 days in the fridge.