Description
A quick and flavorful salmon salad with flaky fish, crisp vegetables, and a zesty lemon-dill dressing. Ready in 30 minutes, this healthy dish is packed with omega-3s, protein, and refreshing crunch—perfect for weeknights or light lunches.
Ingredients
1 (14-ounce) can salmon (or 4 oz fresh cooked salmon)
1 cup chopped bell peppers
1/2 cup chopped red onion
1/2 cup chopped cucumber
1/4 cup mayonnaise (or Greek yogurt for lighter option)
2 tbsp fresh lemon juice
2 tbsp finely chopped fresh dill
1 tsp capers, finely chopped (optional)
1/2 tsp mustard powder
1 clove garlic, minced
Salt and pepper to taste
Instructions
Cook salmon if using fresh: Bake at 375°F (190°C) or pan-sear until flaky, about 10–12 minutes.
Chop cooked salmon into small flakes.
Combine salmon, bell peppers, red onion, and cucumber in a bowl.
In a small jar, mix mayonnaise, lemon juice, dill, capers, mustard, garlic, salt, and pepper.
Pour dressing over salad and toss to coat. Chill briefly before serving.
Notes
Canned salmon works well—rinse to remove excess sodium.
Swap capers with pickled onions for a different tang.
Store in an airtight container for up to 2 days.
Gluten-free; adjust seasoning blends carefully.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Mixing/Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 26g