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.
Pat salmon dry. Rub both sides with olive oil and lemon juice. Season with salt, pepper and garlic powder.
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.
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.
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.
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.
Garnish with Pickled Onions and chopped mint or parsley if desired.