Name: Healthy Salmon Salad with Tahini Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups cooked salmon (about 8 oz), flaked; 1/4 cup plain Greek yogurt; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup celery, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh dill, chopped (optional)

Why You’ll Love Healthy Salmon Salad with Tahini Dressing Recipe

Ready in under 30 minutes, this salad is ideal for busy days when you still want something wholesome and homemade. It’s packed with protein and omega-3s from the salmon, helping keep you full and energized. The lemon tahini dressing adds bold, creamy flavor that ties all the ingredients together beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salmon:

salmon cut into filets
olive oil
lemon juice
garlic powder
salt and pepper

For the dressing:

lemon juice
tahini
olive oil
water
maple syrup
garlic
salt
fresh basil
fresh parsley
fresh chives

For the salad:

chopped romaine lettuce
cucumber
avocado
shallot
walnuts

Directions

Preheat the oven and line a baking sheet with foil.

Pat the salmon filets dry, then brush them with olive oil and lemon juice. Season with salt, garlic powder, and pepper.

Bake the salmon until it is cooked through and flakes easily with a fork.

While the salmon cooks, blend the tahini, lemon juice, olive oil, water, maple syrup, garlic, and salt until smooth. Stir in the chopped fresh herbs.

Chop the romaine and vegetables and divide them evenly among serving bowls.

Top each salad with baked salmon and drizzle generously with the lemon tahini dressing before serving.

Servings and timing

Serves: 4 salads
Prep time: about 15 minutes
Cook time: about 10 minutes
Total time: about 25 minutes

Variations

Swap romaine lettuce for spinach, arugula, or mixed greens for a different base. Replace walnuts with pecans, cashews, or sunflower seeds to change up the texture. Try different fresh herbs or add a little lemon zest to the dressing for extra brightness.

Storage/Reheating

Store leftover salad components separately in airtight containers in the refrigerator. Keep the dressing chilled and stir or shake before using. Reheat the salmon gently in the oven or toaster oven, or enjoy it cold added back to the greens.

FAQs

What type of salmon is best for this salad?

Both wild-caught and farmed salmon work well. Wild salmon usually cooks a bit faster and has a slightly firmer texture.

Can I use leftover cooked salmon?

Yes, leftover cooked salmon is perfect for this salad and makes it even quicker to prepare.

How long can I store the dressing?

The lemon tahini dressing will keep in the refrigerator for up to one week in a sealed container.

Can I make this salad ahead of time?

Yes, just keep the dressing, salmon, and salad ingredients separate until you’re ready to eat.

Is this salad gluten-free?

Yes, as long as all the ingredients you use are certified gluten-free.

Can I use a different dressing?

You can, but the lemon tahini dressing is what gives this salad its signature flavor.

Is this recipe high in protein?

Yes, salmon provides a generous amount of protein along with healthy fats.

Can I add more vegetables?

Absolutely. Bell peppers, shredded carrots, or cherry tomatoes are great additions.

What can I serve with this salad?

It pairs well with whole grain bread, quinoa, or a side of roasted vegetables.

Can I eat this salad cold?

Yes, it tastes great cold or at room temperature.

Conclusion

This healthy salmon salad with lemon tahini dressing is a flavorful, nourishing meal that’s easy to make and satisfying to eat. With its balance of fresh vegetables, hearty salmon, and creamy dressing, it’s a recipe you’ll want to keep in regular rotation for both weeknight dinners and meal prep.