Salmon Salad

A salad with tomatoes, cucumbers and radishes.

Salmon Salad

Servings 4 Servings


  • Salmon:
  • 4 (4 oz.) salmon filets
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 2 tablespoons canola, grapeseed or any neutral oil
  • 1 tablespoon butter
  • Vinaigrette:
  • 1 garlic clove, minced
  • ¼ cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon dried oregano
  • 6 ounces olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • Salad:
  • 2 cups cherry tomatoes, halved
  • 2 persian cucumbers or 1 large seedless, sliced
  • 3-4 radishes, sliced
  • ½ red onion, thinly sliced
  • arugula or greens of choice
  • ½ cup Castelvetrano olives


  • Sprinkle the salmon filets with salt and pepper. Heat oil and butter in a medium skillet over medium-high heat. Add the salmon and cook 3 minutes per side, or until the internal temperature of the fish reaches 145°F. Transfer fish to a plate and cover with foil. Meanwhile, get the salad started.
  • In a small bowl, whisk together all the ingredients for the vinaigrette. Set aside or refrigerate if not used right away.
  • In a large bowl. combine tomatoes, cucumbers, radishes, and red onions. Pour the vinaigrette over the vegetables and gently toss to coat them.
  • Place a large handful of arugula in a serving bowl. Add the marinated veggies, Top with salmon pieces and olives. Enjoy!


I added thinly sliced roasted potatoes, however this is optional.

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