Salmon Salad
Whether you choose to broil your fish fillet, air fry it or sear it on the grill, this wholesome Salmon Salad will exceed your highest expectations. It's loaded with fresh veggies and finished off with a light lemon tahini vinaigrette. Gluten-free, dairy-free, low-carb, keto, Paleo and Whole30.
Ingredients
For the Salmon Salad
- 1 6-ounce salmon fillets
- salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoons fresh lemon juice
- 1 tbsp olive oil
- 1 large avocado peeled, pitted and cut into slices or chopped
- 4 cups mixed green lettuce chopped
- 1 hard boiled egg peeled and sliced
- 1/2 cup grape or cherry tomatoes halved
- 1/2 cucumber sliced in rounds or chopped
For the Lemon Vinaigrette
- 2-3 tbsp apple cider vinegar
- 1 teaspoon fresh lemon juice
- 1 tbsp tahini you could also use coconut cream or sour cream
- 1/2 tsp garlic powder
- 3 tbsp extra virgin olive oil or avocado oil
- Salt and pepper to taste
Instructions
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Pat salmon dry. Rub both sides with olive oil and lemon juice. Season with salt, pepper and garlic powder.
Grilling Method
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Preheat grill to medium-high heat and cook for 4-5 minutes on each side, or until the internal temperature reaches 140°F (the salmon will continue cooking for a bit after you remove it from the heat). Use a fork to flake the cooked salmon into bite-sized pieces and set aside.
Broiling Method
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Heat broiler and line a baking sheet with parchment paper (or foil). Place salmon on pan and broil 8 to 10 minutes or until fish flakes easily when tested with a fork.
Air Fryer Method
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If your air fryer model requires preheating, preheat to 400F.
Place the salmon fillets, skin side down, in a single layer in the air fryer basket. Cook for 7-8 minutes, depending on the thickness of your salmon.
Use a fork to flake the fillet into bite-sized pieces and set it aside.
Make the Vinaigrette
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Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent from browning).
Assemble
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In a large bowl, add the lettuce, then top with flaked salmon, eggs, avocado, tomatoes, cucumber, onions and herbs. Drizzle with dressing right before serving.
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Garnish with Pickled Onions and chopped mint or parsley if desired.
Recipe Notes
- To Store: It's best to store salmon, dressing and salad veggies separately. Each component should be refrigerated in an airtight container. Dressing will last for up to 5 days, salmon will last for up to 3 and veggies should stay good for 48 hours.
- To Reheat Salmon: You don't have to reheat the salmon if you don't want to, but if you do, it's important to do it properly so it doesn't dry out. Cover loosely with foil and bake in a 275°F for 10-15 minutes, or until heated through.