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If you’re craving a dish that feels light, fresh, and effortlessly elegant, the Lemon Dill Salmon Salad with Fresh Vegetables Recipe is exactly what your kitchen needs. This vibrant salad combines tender, perfectly pan-seared salmon with crisp baby romaine, juicy heirloom tomatoes, creamy avocado, and a zesty lemon dill dressing that ties everything together beautifully. It’s a celebration of bright flavors and satisfying textures that come together in just a few simple steps, making it your new go-to for a nourishing lunch or an impressive dinner. I can’t wait for you to try this delightful recipe that’s bursting with freshness and personality!
Ingredients You’ll Need
The beauty of this Lemon Dill Salmon Salad with Fresh Vegetables Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each item not only adds taste but also layers of texture and color that make every bite exciting and memorable.
- 4 skinless salmon fillets (4 ounces each): Choose fresh, firm fillets for the best flavor and texture.
- 6 cups baby romaine lettuce: Provides a crisp, mild base that complements the salmon perfectly.
- 1 English cucumber (diced): Adds crunch and a refreshing coolness to the salad.
- 1 pint halved grape or cherry tomatoes: I recommend baby heirloom grape tomatoes for their burst of sweetness and vibrant colors.
- ½ red onion (diced): Brings a subtle sharpness that balances the creaminess of the avocado.
- 1 avocado (sliced or diced): Offers rich creaminess, making each forkful indulgently smooth.
- 8 tablespoons olive oil: Used for both cooking and dressing to add richness and help marry the flavors.
- 6 tablespoons fresh lemon juice: Infuses the dish with tangy brightness that lifts all the ingredients.
- 2 tablespoons red wine vinegar: Gives a gentle acidity that enhances the salad’s refreshing character.
- 2 tablespoons fresh dill (minced): Aromatic and lightly herbal, dill is essential for that signature taste.
- 2 teaspoons dried oregano: Adds a warm, earthy depth to the dressing.
- 1 teaspoon salt: To season and bring out the natural flavors.
- Fresh cracked black pepper to taste: Gives just the right amount of bite and complexity.
How to Make Lemon Dill Salmon Salad with Fresh Vegetables Recipe
Step 1: Prepare the Salmon
Begin by taking your salmon fillets out of their packaging and patting them dry with paper towels. Letting them rest at room temperature for about 15 minutes helps them cook evenly and develop a lovely crust when seared.
Step 2: Make the Dressing
In a mason jar or a measuring cup, combine olive oil, fresh lemon juice, red wine vinegar, minced dill, dried oregano, salt, and a few twists of fresh cracked black pepper. Seal the jar and give it a good shake, or whisk well until everything emulsifies into a vibrant, flavorful dressing.
Step 3: Marinate the Salmon
Pour about half a cup of the dressing into a shallow dish, then gently coat each salmon fillet on both sides. This marinade not only flavors the fish but also keeps it moist and tender during cooking.
Step 4: Cook the Salmon
Heat a steel skillet over medium heat until a drop of water sizzles and dances on the surface. Add a tablespoon of olive oil and carefully lay two salmon fillets in the pan, making sure not to overcrowd. Cook undisturbed for 4 minutes, then flip and cook for another 4 minutes, or until the internal temperature hits 120 degrees Fahrenheit. Repeat with the remaining fillets.
Step 5: Assemble the Salad
In a large bowl or serving tray, combine the baby romaine lettuce, diced cucumber, halved tomatoes, diced red onion, and the cooked salmon. Drizzle the remaining dressing over the top and toss gently to coat all the ingredients evenly with those zesty, herbaceous flavors.
How to Serve Lemon Dill Salmon Salad with Fresh Vegetables Recipe
Garnishes
To elevate your presentation and add an extra layer of freshness, sprinkle some extra fresh dill on top or scatter a handful of edible flowers for a pop of color. A few lemon wedges on the side invite everyone to add a bright squeeze of citrus whenever they wish.
Side Dishes
This salad is satisfying on its own, but if you want to round out the meal, consider serving it alongside warm crusty bread, herb-roasted potatoes, or a light quinoa pilaf. These sides complement the salad without overpowering its delicate flavors.
Creative Ways to Present
Try layering the salad ingredients in clear glass jars for a charming picnic option, or serve the salmon fillet whole on a bed of mixed greens topped with the vegetables and dressing for a more formal plated experience. Either way, it’s bound to impress!
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon salad in an airtight container in the refrigerator for up to 2 days. Keep in mind the avocado may brown slightly—adding a little extra lemon juice before storing helps slow that down.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the delicate texture of the fresh vegetables and avocado. However, you can freeze the cooked salmon separately wrapped tightly for up to 1 month.
Reheating
When reheating leftover salmon, do so gently in a low-temperature oven or skillet to avoid drying it out. For the salad, serve chilled or at room temperature, tossing to refresh the flavors before enjoying again.
FAQs
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon fillets, but be sure to thaw them completely and pat dry before cooking to achieve the best texture and flavor in your Lemon Dill Salmon Salad with Fresh Vegetables Recipe.
Is it possible to substitute the olive oil in the dressing?
Absolutely! You can swap olive oil for avocado oil or a light vegetable oil, although olive oil’s fruity richness really enhances the dressing’s character.
How can I make this salad vegetarian?
To make a vegetarian version, replace the salmon with grilled or roasted chickpeas or marinated tofu, then assemble the salad as usual with the fresh vegetables and dressing.
What can I use instead of fresh dill?
If fresh dill isn’t available, dried dill can be used in a smaller amount, or fresh herbs like parsley or tarragon can bring a different but lovely flavor twist.
Can this salad be served warm?
While the salad is traditionally served chilled or at room temperature, you can enjoy the salmon warm right after cooking and toss it quickly with the fresh vegetables and dressing for a cozy variation.
Final Thoughts
I hope this Lemon Dill Salmon Salad with Fresh Vegetables Recipe quickly becomes one of your favorite dishes to prepare and enjoy. It’s a wonderful balance of vibrant tastes, fresh textures, and wholesome ingredients that never fail to brighten a meal. Whether you’re cooking for yourself or sharing with friends, this salad is sure to bring smiles and satisfied appetites to the table. Happy cooking!
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Lemon Dill Salmon Salad with Fresh Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
A fresh and flavorful salmon salad featuring pan-seared salmon fillets on a bed of baby romaine lettuce, cucumbers, cherry tomatoes, red onion, and avocado, all tossed in a zesty lemon-dill vinaigrette. Perfect for a healthy and satisfying meal.
Ingredients
Salmon and Salad
- 4 – 4-ounce skinless salmon fillets
- 6 cups baby romaine lettuce
- 1 English cucumber, diced
- 1 pint halved grape or cherry tomatoes
- ½ red onion, diced
- 1 avocado, sliced or diced
Dressing
- 8 tablespoons olive oil, plus extra for cooking the salmon
- 6 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh dill, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- Fresh cracked black pepper, to taste
Instructions
- Prepare the Salmon: Remove the salmon fillets from their packaging, pat dry with paper towels, and let them sit at room temperature for about 15 minutes to ensure even cooking.
- Make the Dressing: In a mason jar or measuring cup, combine olive oil, lemon juice, red wine vinegar, minced dill, dried oregano, salt, and freshly cracked black pepper. Close the lid and shake well until thoroughly combined, or whisk vigorously.
- Coat the Salmon: Pour ½ cup of the dressing into a shallow dish. Coat each salmon fillet evenly on both sides with this dressing and set aside to marinate briefly.
- Heat the Skillet: Preheat a steel skillet over medium heat. Test readiness by adding a drop of water; if it sizzles and skips, the pan is ready for cooking.
- Cook the Salmon: Add one tablespoon of olive oil to the skillet. Place two salmon fillets in the pan without crowding. Cook undisturbed for 4 minutes.
- Flip and Finish Cooking: Gently flip the fillets and cook for an additional 4 minutes or until the internal temperature reaches 120°F (49°C) for medium-rare doneness.
- Rest the Salmon: Remove cooked fillets to a plate and set aside.
- Assemble the Salad: In a large bowl or serving tray, combine baby romaine lettuce, diced cucumber, halved tomatoes, diced red onion, and cooked salmon.
- Toss with Remaining Dressing: Pour the remaining dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Serve the salmon salad immediately for best freshness and flavor.
Notes
- Allowing salmon to come to room temperature before cooking helps it to cook evenly.
- Cooking salmon to an internal temperature of 120°F keeps it moist and tender; adjust if you prefer fully cooked salmon.
- You can substitute fresh herbs in the dressing based on preference, such as parsley or basil.
- Serve this salad with crusty bread or quinoa for a complete meal.
- Leftovers should be refrigerated and consumed within 1-2 days for optimal freshness.
