Salmon Salad with Lemon-Dill Vinaigrette Recipe
This vibrant Salmon Salad is a fresh, healthy dish perfect for a light lunch or dinner. Featuring pan-seared salmon fillets tossed with baby romaine lettuce, crisp cucumbers, juicy heirloom tomatoes, red onion, and creamy avocado, all drizzled with a zesty homemade lemon-dill dressing. Ready in just 25 minutes, it combines nutritious ingredients with simple, flavorful cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon and Salad
- 4 – 4-ounce skinless salmon fillets
- 6 cups baby romaine lettuce
- 1 English cucumber, diced
- 1 pint halved grape or cherry tomatoes (preferably baby heirloom grape tomatoes)
- ½ red onion, diced
- 1 avocado, sliced or diced
Dressing
- 8 tablespoons olive oil (plus extra for cooking salmon)
- 6 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh dill, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- Fresh cracked black pepper to taste
Instructions
- Prepare the Salmon: Remove the salmon fillets from their packaging, pat them dry with paper towels, and let them sit at room temperature for about 15 minutes to ensure even cooking.
- Make the Dressing: In a mason jar or measuring cup, combine olive oil, lemon juice, red wine vinegar, fresh dill, dried oregano, salt, and cracked black pepper. Seal the jar and shake vigorously until well combined, or whisk thoroughly.
- Coat the Salmon: Pour ½ cup of the dressing into a shallow dish. Dip each salmon fillet in the dressing, coating both sides evenly. Set the coated fillets aside to marinate briefly.
- Preheat the Skillet: Heat a steel skillet over medium heat. After a few minutes, test by adding a drop of water; if it sizzles and bounces around, the pan is ready.
- Cook the Salmon: Add 1 tablespoon of olive oil to the hot skillet. Place two salmon fillets at a time into the pan, ensuring they are not crowded. Cook undisturbed for 4 minutes.
- Flip and Finish Cooking: Carefully flip each fillet and cook for an additional 4 minutes, or until an internal thermometer inserted in the center reads 120°F. Remove the fillets to a plate and set aside.
- Assemble the Salad: In a large bowl or tray, combine the baby romaine lettuce, diced cucumber, halved tomatoes, diced red onion, and the cooked salmon pieces.
- Toss and Serve: Drizzle the remaining dressing over the salad and gently toss to coat all ingredients evenly. Serve immediately for the freshest taste.
Notes
- For best results, use fresh wild-caught salmon if available.
- Do not overcrowd the pan when cooking salmon to ensure even searing.
- Adjust seasoning in the dressing according to taste preference.
- The internal temperature of 120°F yields medium-rare salmon; cook longer if you prefer it more done.
- You can substitute fresh oregano if dried is not available, adjusting the quantity accordingly.
- Serve this salad with crusty bread or as a light main course for a balanced meal.
