Easy Salmon Salad

This light and bright salmon salad recipe is made with flakey pan-seared salmon, tons of veggies, and a homemade Greek yogurt salad dressing.

Incredible Salmon Salad

If you’re looking for a high-protein, veggie-packed salad, then you are going to love this easy salmon salad recipe! Made with our favorite pan-seared salmon and Greek yogurt dressing, this salad has it all.

This is a savory salmon salad with hints of dill, lemon, and garlic. The salmon is perfectly cooked on the stovetop and the Greek yogurt dressing is so easy to make!

What You Need (3 Parts)

This simple salmon salad is composed of 3 different parts. Don’t worry, none of it is hard to make, but it will take some planning. Here’s what you’ll be prepping:

1. Pan Seared Salmon
2. Greek Yogurt Dressing
3. Veggies, Cheese, & Nuts

Pan Seared Salmon

Canned salmon salad no more! Today, we’re using fresh, flakey, lemony, delicious salmon that is perfectly pan-seared on the stovetop in butter and lemon. We love fresh salmon over canned because it tastes better and is much fresher.

Pan seared salmon is super easy to make and is ready in less than 30 minutes. Here’s what you need:

What You Need

• fresh salmon fillets
• salt and pepper
• butter
• minced garlic
• lemon
• fresh dill

How to Pan Sear Salmon

1. Heat: Heat a large, nonstick skillet or cast iron pan (we used a cast iron pan and highly recommend using one) over medium-high heat. Add butter and garlic.
2. Sear: Once the butter is fragrant and bubbling, place the salmon skin-side up and sear for 4ish minutes. If you have a thick piece of salmon, sear for an extra minute or two.
3. Flip: Flip salmon and sear for 3-4 minutes or until it’s no longer bright pink in the middle and a meat thermometer reads 145ºF.
4. Let rest: Remove salmon from the pan and squeeze fresh lemon juice on top. Let it rest for 5 minutes before eating. Serve with fresh dill.

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Lemon Butter Pan Seared Salmon

Make this u003cstrongu003eLemon Butter Pan Seared Salmonu003c/strongu003e with 7 ingredients and in 30 minutes or less. This salmon is pan seared in a delicious lemon butter sauce leaving it so tender and flavorful.

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Greek Yogurt Dressing

Before we jump into the veggies, nuts, and cheese, let’s chat about the Greek yogurt dressing. This dressing is made with a Greek yogurt base and is flavored with dill, lemon, and garlic.

We love a creamy Greek yogurt-based dressing because Greek yogurt adds a ton of extra protein. Here’s what you need:

What You Need

• Greek yogurt
• Lemon juice
• Olive oil
• Fresh dill
• Garlic
• Salt

How to Make Greek Yogurt Dressing

Good news. To make this dressing all you have to do is assemble the ingredients, place them into a bowl, and mix it up!

Storage: if you have leftover Greek yogurt dressing, store it in an airtight container in the fridge for up to 5 days. Make sure to stir it again before using.

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Greek Yogurt Dressing

Whip up a batch of this Healthyu003cstrongu003e Greek Yogurt Dressingu003c/strongu003e made with fresh dill, lemon, and garlic and have it all week long!

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Veggies, Cheese, & Nuts

What would a salad be without all of the add-ins?! This salmon salad is jam-packed with veggies. It’s also served with one of our favorite crumbled cheeses and nuts (for crunch!). Here’s what you need:

• Romaine lettuce
• Red onion
• Cucumbers
• Radishes
• Blue cheese
• Slivered almonds

Ingredient Adds & Swaps

We know lots of you like to follow recipes to a tee and others like to make it their own. Here are some ingredient adds and swaps to consider.

Veggies/Fruit

• Apple
• Broccoli
• Spinach
• Arugula
• Asparagus
• Dried cranberries
• Pear
• Green onion

Dressing

• Green Goddess Dressing
• Honey Mustard Dressing
• Favorite Vinaigrette Dressing

Storage

If you think you might have leftovers, we suggest storing all of these ingredients separately and not dressed. There is nothing worse than soggy lettuce, so store ingredients in an airtight container in the fridge for up to 3-5 days.

When you’re ready to serve, mix everything up, dress, and serve!

5 from 3 votes

Easy Salmon Salad

This delicious salmon salad recipe is made with flakey salmon, tons of veggies, and a homemade Greek yogurt salad dressing.

Prep:20 minutes

Cook:10 minutes

Total:30 minutes

Fat 43

Carbs 8

Protein 33

Yield: 6

1x2x3x

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Ingredients

For the Pan Seared Salmon

• 1.33 lbs. salmon 4 filets
• 3-4 tablespoons butter
• 1 medium lemon juiced
• 1 tablespoon minced garlic
• 1.5 tablespoons fresh dill
• salt and pepper to taste

For the Dressing

• 1/2 cup plain 2% Greek yogurt
• 3 tablespoons olive oil
• 1 tablespoon fresh dill
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic

For the Salad

• 8-10 cups chopped romaine lettuce or more, to taste
• 1/2 small red onion thinly sliced
• 2 cups sliced cucumbers
• 2 cups sliced radishes
• 1/3 cup blue cheese crumbled
• 1/3 cup slivered almonds
• fresh cracked pepper for serving
• fresh lemon juice for serving

Instructions 

For the Salmon

• First, prep salmon by patting it with a paper towel to remove moisture. Then, season with salt and pepper, to taste.
• Place 3-4 tablespoons of butter and 1 tablespoon minced garlic into a large nonstick skillet and heat over medium/high heat.
• Place salmon skin-side up in the pan and sear for 4 minutes. Flip salmon and cook for an additional 3-4 minutes or until barely pink in the middle.
• Once flakey and cooked to an internal temperature of at least 145ºF, squeeze lemon juice on top of salmon and sprinkle with fresh dill.

For the Dressing

• Place all the ingredients for the Greek yogurt dressing into a small bowl.
• Whisk to combine and set aside.

For the Salad

• Prep veggies. Chop romaine lettuce and thinly slice 1/2 small red onion. Then, slice cucumbers and radishes. 
• Separate romaine lettuce out into 4 bowls. Then, evenly distribute the veggies, blue cheese, and slivered almonds. Top with a filet of pan-seared salmon.
• Finally, top each salad with 3-4 tablespoons of the Greek yogurt dressing. Serve with a squeeze of fresh lemon juice and cracked pepper, to taste.

Tips & Notes

• This recipe was updated on May 7, 2021.

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Nutrition facts

Calories: 529kcal Carbohydrates: 8g Protein: 33g Fat: 43g Fiber: 2g Sugar: 3g

Author: Lee Funke

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