Greatest plates · Salad

Salmon Salad with Creamy Herb Dressing

Name: Salmon Salad with Creamy Herb Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 680 g salmon fillets, four 170g fillets, patted dry; 3 tbsp olive oil; 1 tsp sea salt; ½ tsp black pepper; ½ cup mayonnaise; 2 tbsp lemon juice, fresh; 1 tsp Dijon mustard; 2 tbsp fresh dill, chopped; ½ tsp smoked paprika; 1 large bell pepper, diced finely; ¼ large red onion, diced finely, about 1/2 cup; 1 cup cucumber, diced finely

Baked salmon flaked through crisp vegetables with a creamy dill and lemon dressing. About thirty minutes, and good cold.

Serves 6Prep 20 minCook 10 minSaladFish

Containsegg · fish

Inspired by a recipe from Wholesome Yum ↗

Protein 25%Carbs 4%Fat 71%

About 420 kcal a serve — 26 g protein, 4 g carbs, 33 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 6

Method

Prep the salmon

200°C

Preheat the oven to 200°C (400°F). Place the salmon fillets in a large baking dish with spaces between them, and pat them dry with paper towels.

On the trayAdd →

salmon fillets

Season the salmon

Brush & season

Brush both sides of the salmon with olive oil, then season all over with sea salt and black pepper.

In the baking dishSeason →

olive oil

sea salt

black pepper

Bake the salmon

Bake

Bake for 10-15 minutes, until the internal temperature reaches 57-60°C and the salmon flakes easily with a fork. Let it cool to room temperature (about 15-20 minutes), then refrigerate for 10 minutes.

10-15 min · 200°C

Make the dressing

Whisk

In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, chopped dill and smoked paprika until smooth and creamy.

In the bowlWhisk →

mayonnaise

lemon juice

Dijon mustard

fresh dill

smoked paprika

Combine the veggies

Mix veg

In a large bowl, combine the finely diced capsicum, red onion and cucumber.

In the large bowlCombine →

bell pepper

red onion

cucumber

Flake in the salmon

Flake

Once the salmon has chilled, flake it with a fork and add it to the bowl with the diced veggies.

In the large bowlFlake in →

salmon fillets

Fold with dressing

Fold gently

Pour the dressing over the salad and mix gently with a folding motion so some salmon pieces stay intact. Adjust salt and pepper to taste.

Cook's noteFold gently so some salmon pieces stay whole for the best texture; serve it over rice, quinoa or greens, or pile onto bread for a satisfying meal.

Estimated per serve

420 kcal · 26 g protein · 4 g carbs · 33 g fatestimates, within ~10%

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Greatest plates · Salad

Salmon Salad with Creamy Herb Dressing

Baked salmon flaked through crisp vegetables with a creamy dill and lemon dressing. About thirty minutes, and good cold.

Serves 6Prep 20 minCook 10 minSaladFish

Containsegg · fish

Inspired by a recipe from Wholesome Yum ↗

Protein 25%Carbs 4%Fat 71%

About 420 kcal a serve — 26 g protein, 4 g carbs, 33 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 6

Method

Prep the salmon

200°C

Preheat the oven to 200°C (400°F). Place the salmon fillets in a large baking dish with spaces between them, and pat them dry with paper towels.

On the trayAdd →

salmon fillets

Season the salmon

Brush & season

Brush both sides of the salmon with olive oil, then season all over with sea salt and black pepper.

In the baking dishSeason →

olive oil

sea salt

black pepper

Bake the salmon

Bake

10-15 min · 200°C

Make the dressing

Whisk

In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, chopped dill and smoked paprika until smooth and creamy.

In the bowlWhisk →

mayonnaise

lemon juice

Dijon mustard

fresh dill

smoked paprika

Combine the veggies

Mix veg

In a large bowl, combine the finely diced capsicum, red onion and cucumber.

In the large bowlCombine →

bell pepper

red onion

cucumber

Flake in the salmon

Flake

Once the salmon has chilled, flake it with a fork and add it to the bowl with the diced veggies.

In the large bowlFlake in →

salmon fillets

Fold with dressing

Fold gently

Pour the dressing over the salad and mix gently with a folding motion so some salmon pieces stay intact. Adjust salt and pepper to taste.

Cook's noteFold gently so some salmon pieces stay whole for the best texture; serve it over rice, quinoa or greens, or pile onto bread for a satisfying meal.

Estimated per serve

420 kcal · 26 g protein · 4 g carbs · 33 g fatestimates, within ~10%

Every recipe in KalaPlate reads like this.

A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.

Start planning See how it works Sign in

Browse every recipe

Broccoli Caesar Salad with Crispy Chickpeas
American · Salad
Roast Pumpkin and Beetroot Salad with Salmon
American · Salad
Golden Goddess Salad with Turmeric Tofu and Quinoa
American · Salad
Waldorf Salad with Chicken, Grapes and Toasted Walnuts
American · Salad

Cookies

Ingredients

Method

Prep the salmon

Season the salmon

Bake the salmon

Make the dressing

Combine the veggies

Flake in the salmon

Fold with dressing

More recipes like this

Ingredients

Method

Prep the salmon

Season the salmon

Bake the salmon

Make the dressing

Combine the veggies

Flake in the salmon

Fold with dressing

More recipes like this