Healthy Lemon Herb Salmon Salad
Looking for a lunch or light dinner that's both quick & delicious? Look no further than this Healthy Lemon Herb Salmon Salad! This salad isn't your average lettuce and tomato side dish. It's both fresh and filling, making it THE perfect meal prep for those days when you need something easy, bursting with flavor, and full of potential.
Ingredients
- 2 - 6 oz. salmon, canned
- 1 small red onion, finely diced (see notes below)
- 1/3 cup mayo
- 1/4 cup Greek yogurt, or other plain yogurt
- 1 tablespoon Dijon mustard, or spicy brown mustard
- 1/2 bunch fresh parsley, chopped, or to taste (see notes below)
- 2 tablespoons fresh dill, chopped, or to taste
- 1/4 cup dill pickles, chopped (see notes below)
- 1 clove fresh garlic, minced (see notes below)
- lemon zest, I use the zest of about one small lemon.
- salt & pepper, to taste
Instructions
- Drain the brine from the canned salmon and add to a medium mixing bowl. If using fresh, cook, cool, and flake apart with a fork making sure that you remove any bones.
- Add the onion, mayo, Greek yogurt, mustard, chopped parsley & dill (about 1/2 cup total of the herbs), and pickles.
- Mix it all together and season with fresh lemon zest and salt & pepper to taste.
- Chill in an air-tight container in the fridge for one hour or overnight before serving.
- Refrigerate for up to 5 days. See notes for serving suggestions.
Notes
Nutritional Values and Servings are estimates only.
Canned Salmon- There are a lot of options here. Quality varies and prices go up or down. Not a fan of canned? Use fresh cooked salmon seasoned any way you like. You will need about 12 ounces, just be sure to clean out any bones.
Mayo & Greek Yogurt- I use a combination of mayonnaise and Greek yogurt as the dressing. Adding yogurt lightens it up a little bit and adds extra zing. Feel free to use just mayo if you aren't a fan of Greek yogurt or swap it out for sour cream or another plain yogurt of your choice.
Fresh Parsley & Dill- You will need about 1/2 cup total of fresh chopped herbs.
Red Onion- If red onions aren't your favorite, you can swap it out for about 1/4 cup of a milder shallot or green onion.
Dill Pickles- You can also use capers or a combination of.
Garlic- I finely mince fresh garlic, but you can easily use 1/4 teaspoon granulated if you don't have fresh on hand.
Serving Suggestions:
Make sandwiches as you need with your favorite bread. Scoop with flatbread, or sweeten it up with a side of fresh fruit. Going low carb? Get creative with a lettuce wrap or serve on a bed of your favorite crisp lettuce mix. Gluten-free? Prepare some brown rice or quinoa and roasted sweet potatoes for bowls.
Nutrition
Calories: 150kcalCarbohydrates: 4gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 9mgSodium: 202mgPotassium: 115mgFiber: 1gSugar: 2gVitamin A: 662IUVitamin C: 12mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!