Baked Salmon Lunch Salad (Printable)

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

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets (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 pepper, to taste

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange the salmon fillets on the prepared tray. Drizzle with olive oil, then season evenly with salt, black pepper, and paprika. Top each fillet with lemon slices.
03 - Bake the salmon for 12 to 15 minutes until just cooked through and flaking easily with a fork. Allow to cool slightly.
04 - While the salmon bakes, whisk together olive oil, lemon juice, Dijon mustard, dill, honey, salt, and pepper in a small bowl until emulsified.
05 - Distribute mixed greens, sliced cucumber, halved cherry tomatoes, avocado slices, red onion, and capers onto serving plates or a large platter.
06 - Flake the warm salmon into large pieces and arrange over the salad components.
07 - Drizzle the lemon-dill dressing over the salad just before serving.

# Cooking Tips:

01 -
  • The salmon stays impossibly tender while the vegetables stay crisp, creating a contrast that keeps every bite interesting.
  • That lemon-dill dressing is bright enough to make you taste every ingredient, without being heavy or complicated.
  • It's one of those meals where you feel nourished instead of stuffed, and somehow more energized afterward.
02 -
  • Don't let the salmon sit in the oven past 15 minutes or it becomes chalky; it's better to pull it out a minute early since carryover cooking will finish it.
  • The dressing is best made fresh, but it keeps in a jar in the fridge for three days; shake well before using because the oil and lemon will separate.
  • If your avocado is hard, slice it the night before and store it cut-side down on a damp paper towel in a container; it'll soften without browning too quickly.
03 -
  • If you're meal prepping, bake the salmon and store it in a container; assemble the salad fresh at lunchtime so the greens don't wilt.
  • A pinch of smoked paprika instead of regular paprika adds a subtle depth that makes people ask what the secret ingredient is.

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