Salmon Salad with Honey-Mustard Dressing 🥗🐟
Description
This Salmon Salad with Honey-Mustard Dressing is a light, nutritious, and protein-packed meal that’s bursting with fresh flavors. Crispy, flaky salmon is served over a bed of crisp greens, cherry tomatoes, cucumbers, and avocados, then drizzled with a tangy honey-mustard dressing. Perfect for a healthy lunch or dinner!
Ingredients
For the Salad:
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 6 cups mixed greens (arugula, spinach, romaine, or your choice)
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, sliced
- 1 small red onion, thinly sliced
- 1 avocado, sliced
- ¼ cup feta cheese (optional)
- ¼ cup toasted almonds or walnuts (optional)
For the Honey-Mustard Dressing:
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar (or lemon juice)
- 2 tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Step 1: Cook the Salmon
- Preheat a pan over medium-high heat and add olive oil.
- Season salmon with salt, black pepper, garlic powder, and smoked paprika.
- Place the salmon skin-side down and cook for 4-5 minutes. Flip and cook for another 3-4 minutes until golden brown and cooked through.
- Let it rest for a few minutes, then flake into bite-sized pieces.
Step 2: Make the Honey-Mustard Dressing
- In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, minced garlic, salt, and black pepper until smooth.
Step 3: Assemble the Salad
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, feta cheese, and nuts.
- Add the flaked salmon on top.
- Drizzle with the honey-mustard dressing, toss gently, and serve immediately.
Notes & Tips
✅ Crispy Salmon Tip: For extra crispiness, sear the salmon in a cast-iron skillet or broil for the last 2 minutes.
✅ Grill Option: Grill salmon at 400°F (200°C) for 10-12 minutes, flipping halfway.
✅ Make-Ahead Dressing: Store the honey-mustard dressing in the fridge for up to 5 days.
✅ Extra Protein: Add hard-boiled eggs or chickpeas for an extra protein boost.
✅ Storage: Best eaten fresh, but you can store leftovers in the fridge for 1 day (keep dressing separate).
Servings & Nutritional Info (Per Serving)
👥 Servings: 2
📝 Calories: ~400 kcal
🥩 Protein: 38g
🥑 Fat: 22g
🥗 Carbs: 20g
⚡ Fiber: 6g
🍯 Sugar: 10g
Health Benefits of Salmon Salad
- High in Omega-3s: Supports brain and heart health.
- Rich in Protein: Helps with muscle repair and satiety.
- Loaded with Antioxidants: Greens, tomatoes, and avocado provide vitamins A, C, and E.
- Gut-Friendly Fiber: Avocado and veggies promote healthy digestion.
- Blood Sugar Balance: Honey-mustard dressing is naturally sweetened, avoiding processed sugars.
Q&A
Q: Can I use canned salmon?
A: Yes! Just drain and flake it before adding to the salad.
Q: What can I substitute for honey?
A: Maple syrup or agave nectar work as great alternatives.
Q: Can I make this salad vegan?
A: Yes! Use grilled tofu instead of salmon and a dairy-free cheese alternative.
Q: What other greens can I use?
A: Kale, butter lettuce, or iceberg lettuce are great swaps.
This delicious and nutrient-packed salmon salad is perfect for meal prep, a quick lunch, or a light dinner. Would you like a printable version or meal-prep tips? 😊