Looking for a delicious, nutrient-packed meal that’s as satisfying as it is simple? This Salmon Salad is a perfect choice for lunch, dinner, or meal prep. Packed with lean protein, healthy fats, and crunchy veggies, it’s a heart-healthy dish that doesn’t sacrifice flavor.
Salmon is rich in omega-3 fatty acids, which support brain function, reduce inflammation, and promote heart health. Paired with coconut yogurt for gut-friendly probiotics and fresh dill, lemon, and capers for a zesty, refreshing kick, this salad is as nourishing as it is vibrant. The addition of celery and green onions adds crunch and a boost of antioxidants.
Light, creamy, and full of bold flavor, this Salmon Salad is a wholesome way to elevate your weekly menu—ready in under 30 minutes, with a short chill for best flavor. Let’s dive into how to make it!
Recipe
Serves 4
24 oz. (680g) salmon filets
4 tbsp. coconut yogurt
1 large lemon, zest & juice
3 tbsp. fresh dill, chopped
4 tbsp. capers with brine
3 celery stalks, finely chopped
4 green onions, finely chopped
How to Prepare
Pat salmon dry with paper towels. Season with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin side down and cook for 5-7 minutes. Flip and cook 2-3 minutes more, until fully cooked.
Let cool slightly. Discard the skin and flake salmon into bite-sized pieces.
In a large bowl, whisk together 3 tbsp olive oil, Greek yogurt, lemon zest and juice, and dill.
Add salmon, capers, celery, and green onions. Gently toss to combine.
Chill for 30 minutes before serving.
