Description
A fresh and vibrant Paleo Salmon Salad featuring flaky salmon and crunchy vegetables, tossed in a creamy dressing for a delightful meal.
Ingredients
- 2 salmon fillets
- 1 red onion, thinly sliced
- 1 cup radishes, sliced
- 1 cup celery, chopped
- 1/4 cup fresh herbs (like dill or parsley), chopped
- 1/4 cup mayonnaise (or Greek yogurt)
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season the salmon fillets with salt and pepper, and bake for 15-20 minutes until flaky.
- In a large bowl, combine red onion, radishes, celery, and herbs.
- In a small bowl, whisk together mayonnaise and lemon juice, then season with salt and pepper.
- Once the salmon is cooked, let it cool slightly, then flake it into the bowl with vegetables.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
Opt for wild-caught salmon for the best flavor and texture. This salad also holds up well for meal prep and can last in the refrigerator for up to three days.
