Salmon Salad
Salmon Salad is a fresh salmon salad lunch recipe with cucumber, onion, Greek yogurt, Dijon mustard, and no mayonnaise.
Ingredients
- 1 lb fresh salmon with the skin on
- 1 pinch kosher salt
- 1 pinch fresh cracked pepper
- ½ tsp Old Bay seafood seasoning
- 1 cup diced English cucumber
- ½ cup diced red onion
- ¼ cup plain Greek Yogurt
- 1 tsp Dijon mustard
- 1 (8 oz) bag shredded lettuce
- whole wheat toast, sprouted wheat toast, or whole wheat pita for serving
Instructions
- Heat oven to 400°F.
- Place the salmon on a bake sheet (line with foil for easier cleanup if desired), skin side down. Season with salt, pepper, and Old Bay. Bake at 400°F for 15-18 minutes until fish flakes easily with a fork and is light pinck throughout. Set aside to cool completely.
- In a bowl, add the salmon and break up with a fork. Use a few paper towels to absorb off excess juice and discard.
- Add the cucumber, onion, Greek yogurt, and Dijon to the salmon and combine.
- Divide the lettuce between 4 meal prep or storage containers. Divide the salmon salad on top of the lettuce.
- Serve salmon salad on toast or in a split pita pocket.
Notes
Nutritional information does not include toast or pita bread.
Nutrition
Calories: 186kcal (9%) | Carbohydrates: 4g (1%) | Protein: 24g (48%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 62mg (21%) | Sodium: 196mg (9%) | Potassium: 530mg (15%) | Fiber: 1g (4%) | Sugar: 2g (2%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!