Salmon Salad with Chive Vinaigrette
Elevate your lunch or dinner with this vibrant Salmon Salad with Chive Vinaigrette—an irresistible fusion of fresh, crisp vegetables and tender, flaky salmon, all brought together with a tangy homemade dressing. Perfectly seared salmon fillets rest atop a bed of mixed greens, juicy cherry tomatoes, crunchy cucumber, and thinly sliced red onion, creating a dish that’s as nutritious as it is satisfying. The star of the show is the chive vinaigrette, a zesty blend of extra virgin olive oil, white wine vinegar, Dijon mustard, and a hint of honey for balance, complemented by the herbaceous aroma of fresh chives. Quick and easy to make in under 30 minutes, this recipe is ideal for a light, refreshing meal that doesn’t compromise on flavor. Whether you’re hosting a casual gathering or meal-prepping for the week, this protein-packed, vibrant salmon salad is sure to impress!
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Recipe Information
Ingredients
- 4 ounces salmon fillet
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.25 medium red onion
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh chives
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 tablespoons lemon juice
Instructions
Season the salmon fillet with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and a squeeze of lemon juice.
Heat a skillet over medium heat and drizzle a teaspoon of olive oil. Place the salmon fillet skin-side down and cook for 4-5 minutes on each side or until the salmon flakes easily with a fork. Set aside to cool slightly.
While the salmon cools, prepare the salad by washing and drying the mixed greens. Halve the cherry tomatoes, slice the cucumber into thin rounds, and thinly slice the red onion. Combine all vegetables in a large salad bowl.
Make the chive vinaigrette by whisking together the olive oil, white wine vinegar, honey, Dijon mustard, 0.25 teaspoons of salt, 0.25 teaspoons of black pepper, and finely chopped fresh chives in a small bowl. Taste and adjust seasoning if needed.
Flake the cooked salmon into large chunks and remove the skin (if desired).
Toss the salad with the chive vinaigrette until evenly coated.
Divide the salad onto two plates and top with the flaked salmon.
Serve immediately and enjoy!
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 15.8 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 15.5 mcg | 78% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1638 mg | 35% | |
*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.
