A good salmon salad is one of my favorite go-tos during the week.
You can make the pickled red onions, the garlic yogurt dressing, and even cook the salmon ahead of time and store them in the fridge for the salad later.
I added pumpkin seeds for added zinc and some crunch, capers for a bit of salt, and pickled red onions for a tangy bite. The garlic yogurt dressing can also be used over other salads, grilled meats, roasted or raw vegetables, and fish. I make a batch weekly!
Here are some additional nutrient-dense salads for you:
Chicken Taco Salad
Greek Salad with Beef Kabobs
Thai-Style Chicken Salad with Mango
Bacon and Deviled Egg Salad
Triple Beet Salad with Olive Oil
Salmon and Baby Greens Salad with Creamy Garlic Dressing
For the onions:
- 1 red onion, sliced thin
- 1/2 cup white wine vinegar
- 1/2 cup apple cider vinegar
- 1/2 teaspoon raw honey
- 1/4 teaspoon Celtic sea salt
For the salmon:
- 12 ounces wild salmon fillet, cut into 4 pieces
- Celtic sea salt
- Freshly ground black pepper
For the salad:
- 8 ounces baby lettuces
- 1/2 English cucumber, sliced
- 1/4 cup capers
- 1/4 cup sprouted pumpkin seeds
- 1/2 pint cherry tomatoes, each cut in half
For the dressing:
- 1/3–3/4 cup garlic-yogurt dressing (depending on how saturated you like your salad to be)
- Place the red onion, vinegars, honey and sea salt in a mason jar. Screw the lid on and shake until combined. Unscrew the lid and, using a spoon, press down the onions so they are all submerged in the liquid. Set aside for at least 30 minutes. (Can be made 1-6 days ahead of time and stored in the refrigerator.)
- Preheat the oven to 450ºF and adjust the rack to the middle position. Season the salmon with sea salt and pepper. Place the salmon, skin down, on a baking sheet lined with unbleached parchment paper. Roast, 12 minutes, until salmon is cooked through.
- To assemble the salad, place the lettuces, cucumber, capers, pumpkin seeds, cherry tomatoes and 1/2 cup of pickled onions in a large salad bowl. Pour the dressing over top and toss. Using salad tongs, divide the salad onto four plates. Top with salmon and serve.
- Serving Size: 1
Photo Credit: Becky Winkler