Roasted  Salmon  Salad

Roasted  Salmon  Salad

 Made with a few simple ingredients,  an easy dressing that is also a salmon marinade served with beds of greens, tomatoes, red onion, and olives. This fresh salad is a truly irresistible combination of soft-baked salmon and crunchy flavors. Can be made with Canned Salmon or Tuna instead!

Roasted Salmon Salad


2 portions




30  minutes



– 5-6 oz salmon fillet washed and large bones removed – 1 oz salad mix – ½ small red onion slices thin into half moons – 2 small cucumbers sliced thin into half moons crumbled


– 6-8 cherry or plum tomatoes cut in half – ½ medium red bell pepper ½ inch cubes – ½ medium green bell pepper ½ inch cubes – 8 purple olives pitted, cut in half – ½ cup feta cheese

– 1 tablespoon lime juice freshly squeezed – 1 ½ tablespoon olive oil good quality matters – ¼ – ½ teaspoon chili flakes – ½ teaspoon dried basil – 2 tablespoon maple syrup – salt and pepper to taste – ½ teaspoon Dijon mustard

Add all the veggies in a large salad bowl or arrange nicely in 2 individual salad serving bowls. Season with salt and pepper.

Mix all the salmon salad dressing/marinade ingredients in a small bowl. Pour over the salmon fillet.

Bake salmon at 425F for 18-20 minutes. Once done, shred it with a fork, removing any large bones that you can see. Add to salad and enjoy!

Find more at