Paleo Whitefish Salad
Delightfully fresh, light, and packed with flavor, this Paleo Whitefish Salad is a wholesome twist on traditional seafood salads. Made with flaky baked whitefish fillets—think cod, haddock, or halibut—and paired with a zesty, Paleo-compliant dressing of extra virgin olive oil, fresh lemon juice, Dijon mustard, and garlic, this dish is a perfect combination of healthy and delicious. Crunchy celery, vibrant red onion, and fragrant fresh dill add texture and aromatic depth, making each bite irresistible. Ready in just 25 minutes, this gluten-free, dairy-free recipe is ideal for a quick lunch or an elegant dinner served over a bed of baby spinach. It's a protein-rich, low-carb option that’s perfect for those following a Paleo lifestyle, yet it’s so satisfying everyone will want a taste!
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Recipe Information
Ingredients
- 400 grams whitefish fillets (such as cod, haddock, or halibut)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard (Paleo-compliant)
- 2 cloves garlic cloves, minced
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper, freshly ground
- 2 tablespoons fresh dill, chopped
- 2 stalks celery stalks, finely diced
- 0.25 cups red onion, finely diced
- 2 cups baby spinach (for serving, optional)
Instructions
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Place the whitefish fillets onto the parchment-lined baking sheet. Drizzle 1 tablespoon of olive oil over the fish and season with 1/4 teaspoon of sea salt and a pinch of black pepper.
Bake the fish in the preheated oven for 10-12 minutes, or until the fish flakes easily with a fork. Remove from the oven and allow it to cool slightly.
While the fish is cooling, prepare the dressing. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, minced garlic, remaining sea salt, and black pepper. Set aside.
Flake the baked fish into bite-sized pieces using a fork and transfer to a large mixing bowl.
Add the chopped dill, diced celery, red onion, and dressing to the bowl with the fish. Gently toss to combine all the ingredients without breaking the fish too much.
Taste the salad and adjust seasoning if needed. Add more lemon juice or dill for extra freshness.
Serve the whitefish salad on a bed of baby spinach, or enjoy it as is. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 10.6 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 399 mg | 31% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3085 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
