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Salads

Salmon Salad with Greek Yogurt Dressing

TIME

35 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

423 kcal

CARBS

12.4 g

PROTEIN

33 g

FAT

26.5 g

Z Salmon Salad with Greek Yogurt Dressing

About this recipe

Pan-seared salmon pairs with sweet strawberries, tangy feta, and crunchy almonds over fresh greens. Celery and grated carrot add crisp texture, while a creamy Greek yogurt dressing with lemon and Dijon brings a bright finish. A colorful salad for lunch or a light dinner.

WHY YOU’LL LOVE IT

Fresh and satisfying: Pan-seared salmon adds rich flavor and protein to a colorful bed of fresh greens. Creamy, tangy dressing: Greek yogurt, lemon, and Dijon mustard create a bright dressing that complements the salmon without overpowering it. A delicious mix of textures: Sweet strawberries, crunchy almonds, creamy feta, and tender greens make every bite interesting.

Ingredients

Makes: 4 servings.

  • 480 g raw salmon fillets, skin removed if desired (4 fillets, about 120 g each)
  • 10 ml olive oil (2 teaspoons), for cooking the salmon
  • 180 g fresh baby spinach and mixed tender salad greens (about 6 packed cups)
  • 200 g fresh strawberries, hulled and sliced (about 1 1/3 cups)
  • 80 g celery, finely diced (about 2 medium stalks)
  • 100 g carrots, grated (about 2 medium carrots)
  • 60 g feta cheese, crumbled (about 1/2 cup)
  • 28 g unsalted almonds, roughly chopped (about 1/4 cup)
  • 10 g fresh cilantro, chopped (about 1/4 cup)

Greek Yogurt Dressing

  • 120 g plain whole-milk Greek yogurt, unsweetened (about 1/2 cup)
  • 30 ml fresh lemon juice (2 tablespoons)
  • 15 g Dijon mustard (1 tablespoon)
  • 1 g fine salt (about 1/6 teaspoon), or to taste
  • 0.5 g ground black pepper (about 1/4 teaspoon), or to taste

Ingredient note: Weigh the salmon before cooking. Use fresh strawberries, unsalted almonds, and plain whole-milk Greek yogurt. The nutritional estimate includes all the dressing and olive oil.

Preparation

Time: Allow approximately 35 minutes total, including 20 minutes of active preparation and 15 minutes of cooking.

  1. Wash and thoroughly dry the salad greens and strawberries. Hull and slice the strawberries, dice the celery, grate the carrots, crumble the feta, chop the almonds, and prepare the cilantro.
  2. Pat the salmon fillets dry with paper towels. Season both sides with a little of the measured salt and black pepper.
  3. Heat the olive oil in a large skillet over medium heat. Add the salmon fillets and cook for approximately 3–5 minutes per side, depending on thickness, until the fish flakes easily and reaches an internal temperature of 63°C (145°F). Transfer to a clean plate and let rest briefly.
  4. While the salmon cooks, prepare the dressing. In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, remaining salt, and black pepper until smooth and creamy.
  5. Arrange the salad greens in a large serving bowl or divide them among four individual plates. Add the sliced strawberries, diced celery, grated carrots, crumbled feta, chopped almonds, and cilantro.
  6. Drizzle the Greek yogurt dressing over the salad and toss gently to distribute it evenly. Alternatively, serve the dressing on the side.
  7. Place one cooked salmon fillet on each serving of salad. Serve immediately while the salmon is warm and the greens are fresh.

Tips

  • Dry the salmon before cooking to help it brown rather than steam.
  • Avoid overcooking the fish; cooking time depends on the thickness of the fillets.
  • Add the dressing just before serving to keep the greens crisp.
  • For easier meal preparation, make the dressing in advance and refrigerate it in a covered container.
  • Refrigerate leftovers promptly in an airtight container. For best texture, store the salmon, greens, and dressing separately.

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