Baked Salmon Lunch Salad (Printable)

Tender baked salmon combined with fresh greens, cherry tomatoes, avocado, and zesty lemon-dill dressing.

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets (about 5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon paprika
06 - 1 lemon, sliced

→ Salad

07 - 4.2 oz mixed salad greens (arugula, spinach, lettuce)
08 - 1 cucumber, sliced
09 - 7 oz cherry tomatoes, halved
10 - 1 avocado, sliced
11 - 1/4 red onion, thinly sliced
12 - 2 tablespoons capers (optional)

→ Lemon-Dill Dressing

13 - 3 tablespoons extra virgin olive oil
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 teaspoon Dijon mustard
16 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
17 - 1/2 teaspoon honey
18 - Salt and black pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Place salmon fillets on the prepared tray; drizzle with olive oil, season with salt, black pepper, and paprika, then top with lemon slices.
03 - Bake the salmon for 12 to 15 minutes until just cooked through and it flakes easily with a fork; allow to cool slightly.
04 - While salmon bakes, whisk together olive oil, lemon juice, Dijon mustard, dill, honey, salt, and pepper in a small bowl until emulsified.
05 - Place salad greens, cucumber, cherry tomatoes, avocado, red onion, and capers onto serving plates or a large platter.
06 - Flake the warm salmon into large pieces and distribute over the arranged salad.
07 - Drizzle the lemon-dill dressing over the salad just before serving.

# Expert Advice:

01 -
  • It's honestly faster than picking up takeout, and you'll feel so much better afterward.
  • The warm salmon against cool, crisp vegetables and tangy dressing creates this satisfying balance that keeps you full for hours.
  • Completely customizable depending on what's in your fridge, so it never feels boring even when you make it twice a week.
02 -
  • Don't skip the parchment paper; it's the difference between salmon that slides off the tray and salmon that sticks, and that moment of panic isn't worth it.
  • The dressing needs to sit for a few minutes after whisking so the flavors marry; it tastes noticeably better than if you drizzle it immediately.
  • Overcooked salmon becomes mealy and loses all its appeal, so set a timer and check early rather than letting it sit there getting drier by the minute.
03 -
  • Slice your red onion paper-thin and let it sit in cold water for five minutes to soften the bite just enough without losing the sharp edge.
  • If your avocado isn't quite ripe yet, slice it gently with a hot knife; the warmth helps it release cleanly and look less bruised.

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