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Fresh Loaded Summer Salmon Salad

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A light yet satisfying summer salad featuring wild-caught salmon, fresh seasonal veggies, and a tangy lemon-dill dressing. Perfect for a wholesome meal that feels fresh and indulgent.

Ingredients

Scale
  • 2 wild-caught salmon fillets (6 oz / 170 g each), skin-on
  • 4 cups mixed greens (arugula, baby spinach, or spring mix)
  • 1 cup cherry tomatoes (150 g), halved
  • 1 medium cucumber, thinly sliced or diced
  • 1 cup fresh corn kernels (from 2 ears of corn), lightly grilled or boiled
  • ¼ small red onion, thinly sliced (optional)
  • 1 ripe avocado, diced
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped fresh parsley
  • Lemon-Dill Dressing:
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly cracked black pepper to taste
  • 1 tsp honey or maple syrup (optional)
  • Optional extras: crumbled feta cheese or toasted pumpkin seeds

Instructions

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes without moving it.
  3. Flip carefully and cook another 3-4 minutes until the salmon is just cooked through and flakes easily with a fork. Remove from heat and let rest.
  4. While the salmon cooks, grill the corn over medium heat on a grill pan or outdoor grill until lightly charred, about 5-7 minutes, turning occasionally. Let it cool, then cut the kernels off the cob. Alternatively, boil the corn for 5 minutes, then cool and cut kernels.
  5. Rinse and dry your greens thoroughly. Slice the cucumber and halve the cherry tomatoes. Thinly slice the red onion if using. Dice the avocado just before assembling to prevent browning.
  6. In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, salt, pepper, and honey. Whisk or shake until emulsified. Taste and adjust seasoning if needed.
  7. In a large bowl, toss the greens with the grilled corn, tomatoes, cucumbers, red onion, and herbs. Drizzle about half the dressing and toss gently to coat.
  8. Divide the salad onto plates. Flake the salmon into large chunks and arrange on top. Add diced avocado and drizzle the remaining dressing over everything.
  9. Sprinkle with optional feta or pumpkin seeds if desired.
  10. Serve immediately with a wedge of lemon on the side.

Notes

Do not overmix the salad once salmon and avocado are added to keep textures distinct. If salmon skin is thick, cook longer for a crispier crust. Dry greens thoroughly to avoid sogginess. Use fresh herbs for best flavor. Store salad and salmon separately if prepping ahead. Reheat salmon gently in skillet to preserve moisture.

Nutrition

Keywords: salmon salad, summer salad, healthy salad, lemon dill dressing, fresh salad, quick meal, wholesome meal, grilled salmon

Find it online: https://chloeplate.com/fresh-loaded-summer-salmon-salad-recipe-easy-wholesome-meals/