Salmon Salad is a quick and easy meal prep for those weeks when you need something light and healthy. Serve it as a sandwich or low carb lettuce wrap. We love to scoop it into a bowl with a side of fresh flatbread.
This easy Lemon Herb Salmon Salad recipe is incredibly easy to make with canned salmon and a few fresh ingredients. I love salads but they don’t do well when preparing food in advance. That’s where salads like this really hit the spot and last well in the fridge to make sandwiches throughout the work week.
What You’ll Need:
Canned Salmon- There is a lot of options here. Quality varies and prices go up or down. Do the best you can, pick whichever has the best ingredients for you. The only one I have ever used is from Costco and I love it. It is a decent quality and tastes great.
If you have fresh cooked salmon, you will need about 12 ounces. Be sure to clean out any bones.
Mayo & Greek Yogurt- We use a combination of mayonnaise and Greek yogurt as the dressing. Adding the yogurt lightens it up a little bit and adds a little extra zing. Feel free to use just one or the other if you prefer and season accordingly with the salt, pepper, and lemon zest.
Lemon- Right now it is January and it is definitely lemon season here in Arizona. My Meyer lemon tree is full of fruit and I love putting it to good use in as many recipes as I can.
Herbs- You can use any combination you like. Parsley and dill are my favorite.
Red Onion- If red onions aren’t your cup of tea, you can swap it out for the milder shallot or green onion.
Dill Pickles- You can also use capers.
Garlic- I finely mince fresh garlic, but you can easily season to taste with granulated if you don’t have fresh on hand.
Flatbread- Make a wrap or serve in a bowl with flatbread wedges for scooping.
Sandwiches- Grab your favorite sliced bread for a sandwich with lettuce, tomato & bacon.
Lettuce Cups/Wraps- Scoop into a crisp lettuce such as romaine or butter lettuce. Top off with diced tomatoes.
Bowl- Add roasted sweet potatoes for another gluten-free option with healthy carbs and some spring greens. Add a large scoop of Salmon Salad.
Healthy Lemon Herb Salmon Salad
- 2 – 6 oz. salmon, canned
- 1 small red onion, finely diced (see notes below)
- 1/3 cup mayo
- 1/4 cup Greek yogurt
- 1/2 cup dill & parsley, chopped (see notes below)
- 1/4 cup dill pickles or capers, chopped
- lemon zest, to taste
- salt & pepper, to taste
- Drain brine from the canned salmon and add to a medium mixing bowl.
- Add the red onion, mayo, yogurt, herbs, and pickles.
- Mix it all together and season with fresh lemon zest and salt & pepper to taste.
- Refrigerate for up to 5 days.
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