26+ Fresh and Flavorful Summer Salmon Salad Recipes for Every Occasion

Summer is the perfect time to enjoy light, fresh, and healthy meals, and what better way to do so than with a delicious salmon salad?

Packed with protein, omega-3 fatty acids, and vibrant flavors, salmon is a versatile ingredient that pairs wonderfully with fresh seasonal vegetables, fruits, and zesty dressings.

Whether you’re craving something creamy, crunchy, or tangy, salmon salads can be tailored to fit any preference or dietary need.

In this post, we’ve compiled over 26+ amazing summer salmon salad recipes that will help you make the most of your sunny days.

From classic combinations like grilled salmon with avocado to more adventurous dishes featuring tropical fruits and bold dressings, these recipes are sure to become your go-to meals throughout the summer season.

So, fire up the grill or preheat your oven, and let’s dive into the world of summer salmon salads!

26+ Fresh and Flavorful Summer Salmon Salad Recipes for Every Occasion

With so many delicious and healthy options, it’s clear that summer salmon salads offer endless possibilities for satisfying your taste buds.

Whether you’re preparing a light lunch for yourself, a refreshing side dish for a BBQ, or a vibrant dinner to enjoy with friends and family, these 26+ summer salmon salad recipes have something for everyone.

They’re easy to make, full of flavor, and packed with nutrients, making them perfect for those warm, sunny days when you want a meal that’s both delicious and good for you.

So, why wait? Start experimenting with these recipes today, and enjoy a variety of fresh, colorful, and nourishing salads that will keep you feeling satisfied all summer long.

Whether you prefer grilling, roasting, or mixing together a quick salad, these recipes will add some zest to your summer dining experience.

Grilled Salmon & Mango Avocado Salad

This tropical-inspired salad is a celebration of summer’s freshest flavors.

Sweet, juicy mango, creamy avocado, and crisp vegetables come together with smoky grilled salmon to create a light yet satisfying meal. A zesty lime vinaigrette ties everything together, making it perfect for warm-weather dining.

Ingredients:

• 2 salmon fillets (skin on or off)
• 1 mango, diced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 4 cups mixed greens (arugula, spinach, or spring mix)
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• Salt and pepper to taste

Lime Vinaigrette:

• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the salmon with olive oil and season with salt and pepper.
3. Grill the salmon for 4–5 minutes per side until cooked through and slightly charred.
4. In a small bowl, whisk together all vinaigrette ingredients until emulsified.
5. In a large bowl, combine greens, mango, avocado, tomatoes, cucumber, and red onion.
6. Flake the grilled salmon into chunks and add to the salad.
7. Drizzle with lime vinaigrette and gently toss before serving.

This salad is a vibrant fusion of flavors and textures that feels indulgent yet wholesome.

Whether you’re planning a picnic, a backyard dinner, or just a healthy weekday lunch, this recipe brings a refreshing twist to your table with every bite.

Chilled Salmon & Dill Potato Salad

This elegant, Scandinavian-inspired salad combines cool, poached salmon with tender baby potatoes, crisp radishes, and a creamy dill dressing.

It’s ideal for make-ahead meals or outdoor dining, served cold or at room temperature.

Ingredients:

• 2 salmon fillets, poached and chilled
• 1 lb baby potatoes, halved
• 4 radishes, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 stalks celery, diced
• 3 tbsp capers (optional)

Creamy Dill Dressing:

• 1/2 cup Greek yogurt
• 1 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp fresh dill, finely chopped

Instructions:

1. Boil the baby potatoes until fork-tender (about 10–12 minutes). Drain and cool completely.
2. Poach the salmon in simmering water with a squeeze of lemon and a pinch of salt for about 10 minutes. Cool and flake.
3. In a small bowl, mix all dressing ingredients until smooth.
4. In a large mixing bowl, combine potatoes, radishes, celery, and capers.
5. Gently fold in the salmon and creamy dill dressing.
6. Sprinkle with fresh dill before serving. Serve chilled or at room temperature.

This salad is a cool and comforting choice that holds up beautifully on hot days.

With its creamy, herby dressing and hearty textures, it delivers both richness and refreshment in one beautifully composed dish.

Spicy Salmon Quinoa Salad with Corn & Black Beans

Hearty and packed with flavor, this salad features spicy baked salmon served over a bed of quinoa with sweet corn, black beans, and bell peppers.

A smoky chipotle-lime dressing brings a bold kick, making it a crowd-pleaser for summer BBQs or meal prep.

Ingredients:

• 2 salmon fillets
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1 cup cooked quinoa
• 1 cup canned black beans, rinsed
• 1 cup fresh or grilled corn kernels
• 1/2 red bell pepper, diced
• 1/4 cup cilantro, chopped
• 1 green onion, sliced

Chipotle-Lime Dressing:

• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp adobo sauce (from canned chipotles)
• 1/2 tsp honey
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rub salmon with olive oil, chili powder, and smoked paprika. Bake for 12–15 minutes until fully cooked.
3. While salmon bakes, combine quinoa, black beans, corn, bell pepper, cilantro, and green onion in a large bowl.
4. Whisk all dressing ingredients in a small bowl.
5. Flake the cooked salmon and add it to the salad.
6. Pour the dressing over and toss to combine. Serve warm or chilled.

This salad is bold, filling, and protein-packed — a perfect example of how salads can be both nourishing and exciting.

Its spicy notes and satisfying textures make it a go-to option for those who crave flavor and substance during summer meals.

Mediterranean Salmon Orzo Salad

This bright and colorful salad draws inspiration from the sunny Mediterranean coast.

Featuring tender flakes of salmon, al dente orzo pasta, juicy tomatoes, olives, cucumbers, and feta cheese, it’s tossed with a lemon-oregano vinaigrette for a fresh, zesty finish. It’s an ideal dish for picnics or light summer dinners.

Ingredients:

• 2 salmon fillets
• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, chopped
• 1/3 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, finely sliced
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• Salt and pepper to taste

Lemon-Oregano Vinaigrette:

• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo pasta according to package instructions. Drain and rinse under cold water.
2. Season salmon with salt and pepper, then cook in a skillet over medium heat with olive oil, about 4–5 minutes per side. Cool slightly and flake.
3. In a large bowl, mix orzo, tomatoes, cucumber, olives, red onion, and feta.
4. In a small bowl, whisk all vinaigrette ingredients together.
5. Add flaked salmon to the salad, pour over vinaigrette, and toss gently to combine.

This salad is satisfying without being heavy, offering a delicious balance of briny, tangy, and creamy elements.

It’s perfect for entertaining guests or meal prepping for busy summer weekdays.

Asian Sesame Salmon Salad

Light, crunchy, and full of umami, this salad pairs oven-baked sesame-glazed salmon with crisp veggies, edamame, and a sesame-ginger dressing.

The flavors are bold and balanced, making this a standout option for when you want something fresh but deeply flavorful.

Ingredients:

• 2 salmon fillets
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 tsp sesame seeds
• 4 cups mixed greens
• 1 cup shredded carrots
• 1/2 red bell pepper, thinly sliced
• 1/2 cup shelled edamame (cooked)
• 1/4 cup chopped green onions

Sesame-Ginger Dressing:

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tsp honey
• 1 tsp sesame seeds

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
2. Mix soy sauce, sesame oil, honey, and vinegar. Brush onto salmon and bake for 12–15 minutes. Sprinkle sesame seeds on top.
3. In a large salad bowl, mix greens, carrots, bell pepper, edamame, and green onions.
4. Whisk together all dressing ingredients.
5. Flake the baked salmon and place over the salad. Drizzle with dressing and toss lightly.

This salad is an easy way to bring restaurant-style Asian flavors to your own kitchen.

It’s nutritious, visually stunning, and comes together quickly—perfect for a no-fuss, high-flavor summer meal.

Citrus Salmon & Arugula Salad

This zesty, citrus-forward salad is bursting with refreshing summer flavors.

Peppery arugula, juicy orange segments, and tender salmon combine with toasted almonds and a citrus vinaigrette for a dish that’s light, elegant, and surprisingly satisfying.

Ingredients:

• 2 salmon fillets
• 1 tsp olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1 orange, peeled and segmented
• 1/4 red onion, thinly sliced
• 1/4 cup sliced almonds, toasted
• 1/4 avocado, thinly sliced (optional)

Citrus Vinaigrette:

• Juice of 1 orange
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Season salmon and cook for 4–5 minutes per side until golden and cooked through.
2. In a small jar or bowl, whisk all vinaigrette ingredients until emulsified.
3. In a large bowl, add arugula, orange segments, red onion, almonds, and avocado.
4. Flake the salmon and gently toss into the salad with the vinaigrette.

Every bite of this salad delivers bright acidity, rich omega-3s, and nutty crunch.

It’s the kind of light, flavorful meal that energizes you on a hot day—ideal for lunch on the patio or a healthy dinner after a swim.

Sweet Chili Salmon Salad with Cucumber & Mint

This vibrant and zesty salad combines the sweetness of chili-glazed salmon with the cool crunch of cucumber, refreshing mint, and a tangy lime dressing.

It’s perfect for those hot summer days when you want a salad that feels light but still packs a punch of flavor.

Ingredients:

• 2 salmon fillets
• 2 tbsp sweet chili sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cucumber, thinly sliced
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup red onion, thinly sliced
• 1 cup mixed greens (arugula, spinach, etc.)
• 1 tbsp sesame seeds (optional)

Lime Dressing:

• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Brush salmon fillets with sweet chili sauce and olive oil, then season with salt and pepper.
2. Bake for 12-15 minutes until the salmon is cooked through and slightly caramelized.
3. While the salmon bakes, combine cucumber, mint, red onion, and mixed greens in a large bowl.
4. In a small bowl, whisk together all lime dressing ingredients.
5. Flake the salmon and add it to the salad, then drizzle with lime dressing and toss gently.

The combination of the sweet chili sauce with the cool cucumber and refreshing mint makes this salad feel both indulgent and refreshing.

It’s the perfect balance of heat and coolness—ideal for a summer evening with friends or as a light lunch.

Grilled Salmon & Peach Caprese Salad

This summery twist on the classic Caprese salad pairs grilled salmon with juicy peaches, fresh mozzarella, and a balsamic glaze.

It’s an unexpected yet delightful combination that highlights the flavors of summer.

Ingredients:

• 2 salmon fillets
• 2 ripe peaches, sliced
• 1/2 cup fresh mozzarella, torn into chunks
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 1 tbsp balsamic glaze (optional)

Balsamic Vinaigrette:

• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan over medium heat.
2. Season salmon fillets with olive oil, salt, and pepper. Grill for 4–5 minutes on each side until cooked through and slightly charred.
3. Arrange the grilled salmon, peach slices, mozzarella, and fresh basil leaves on a serving plate.
4. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and season with salt and pepper.
5. Drizzle the balsamic vinaigrette over the salad and top with a balsamic glaze for extra sweetness.

This salad is a beautiful mix of sweet, savory, and creamy elements.

The grilled salmon pairs perfectly with the juicy peaches and tangy balsamic dressing, creating a light yet satisfying meal that’s perfect for any summer gathering.

Roasted Salmon & Brussels Sprout Salad with Lemon-Tahini Dressing

Packed with nutrients and bold flavors, this roasted salmon salad features crispy Brussels sprouts, creamy tahini, and a zesty lemon dressing.

It’s a hearty yet refreshing salad that works well as a main course or a side dish.

Ingredients:

• 2 salmon fillets
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1/4 cup red onion, thinly sliced
• 1/4 cup roasted sunflower seeds (optional)

Lemon-Tahini Dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.
2. Roast the Brussels sprouts for 20–25 minutes, flipping halfway through, until crispy and golden.
3. While the sprouts roast, cook the salmon in a skillet or oven until fully cooked (about 12–15 minutes). Flake the salmon into bite-sized pieces.
4. In a small bowl, whisk together all dressing ingredients until smooth.
5. In a large bowl, combine the roasted Brussels sprouts, mixed greens, red onion, sunflower seeds, and flaked salmon.
6. Drizzle with the lemon-tahini dressing and toss to combine.

This salad is a wonderful combination of textures, with crispy Brussels sprouts, tender salmon, and creamy dressing that brings everything together.

It’s a filling, nutrient-dense dish that’s perfect for a light yet satisfying dinner.

Spicy Avocado & Salmon Rice Bowl

This refreshing yet spicy salad combines flaky salmon with creamy avocado and a base of brown rice, topped with spicy mayo and fresh vegetables.

It’s an easy, nutritious dish that’s perfect for a light lunch or dinner.

Ingredients:

• 2 salmon fillets
• 1 cup cooked brown rice
• 1 ripe avocado, sliced
• 1/2 cucumber, sliced
• 1/2 cup shredded carrots
• 2 green onions, chopped
• 1 tbsp sesame seeds (optional)
• 1 tbsp olive oil
• Salt and pepper to taste

Spicy Mayo:

• 3 tbsp mayonnaise
• 1 tsp sriracha sauce (adjust to your spice level)
• 1 tsp lime juice
• 1 tsp honey

Instructions:

1. Season the salmon with olive oil, salt, and pepper. Cook the salmon in a skillet over medium heat for 4-5 minutes per side or until cooked through. Flake the salmon into large chunks.
2. In a bowl, layer the cooked brown rice, sliced avocado, cucumber, shredded carrots, and green onions.
3. In a small bowl, mix the mayonnaise, sriracha, lime juice, and honey until smooth.
4. Top the rice bowl with the flaked salmon, drizzle with spicy mayo, and sprinkle with sesame seeds.

This spicy salmon rice bowl is a delicious and satisfying meal that combines healthy fats, protein, and complex carbs.

The creamy avocado and spicy mayo bring bold flavors to every bite, making this salad both indulgent and wholesome.

Grilled Salmon & Watermelon Salad with Feta

This light, summery salad pairs juicy watermelon and grilled salmon with crumbled feta cheese, fresh mint, and a tangy dressing.

It’s a perfect combination of sweet, savory, and fresh, making it the ultimate refreshing dish for hot weather.

Ingredients:

• 2 salmon fillets
• 4 cups watermelon, cubed
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• Salt and pepper to taste

Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the salmon with olive oil, salt, and pepper. Grill for 4-5 minutes per side until fully cooked and slightly charred.
2. While the salmon grills, combine watermelon cubes, crumbled feta, chopped mint, and red onion in a large bowl.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper for the vinaigrette.
4. Flake the grilled salmon into large pieces and add it to the salad.
5. Drizzle with balsamic vinaigrette and gently toss.

This watermelon and grilled salmon salad is an unexpected yet delightful combination of flavors.

The sweet watermelon pairs perfectly with the savory feta and smoky grilled salmon, creating a light but flavorful summer dish.

Pesto Salmon & Zucchini Noodle Salad

This fresh and light salad features oven-baked pesto salmon paired with zucchini noodles, cherry tomatoes, and a sprinkle of parmesan.

It’s a low-carb, healthy, and flavor-packed salad that’s perfect for a light summer lunch or dinner.

Ingredients:

• 2 salmon fillets
• 2 tbsp pesto sauce (store-bought or homemade)
• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the salmon fillets with pesto sauce and season with salt and pepper.
2. Bake the salmon for 12–15 minutes until cooked through and flaky.
3. In a large bowl, combine zucchini noodles, halved cherry tomatoes, and fresh basil.
4. Flake the cooked pesto salmon and add it to the bowl.
5. Toss everything gently and sprinkle with parmesan cheese before serving.

This pesto salmon and zucchini noodle salad is fresh, flavorful, and low-carb, making it a great choice for a light summer meal that doesn’t skimp on taste.

The vibrant pesto and fresh veggies provide a nutrient-dense, refreshing dish that’s sure to satisfy.

Charred Salmon & Corn Salad with Avocado

This flavorful summer salad features charred salmon paired with sweet corn, creamy avocado, and a refreshing cilantro-lime dressing.

The smoky salmon and sweet corn balance beautifully, making this salad a delightful option for a light dinner or picnic.

Ingredients:

• 2 salmon fillets
• 1 cup fresh or grilled corn kernels
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Cilantro-Lime Dressing:

• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for 4-5 minutes per side until slightly charred and cooked through.
3. In a large mixing bowl, combine corn, diced avocado, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together all dressing ingredients.
5. Flake the grilled salmon and add it to the salad, then drizzle with cilantro-lime dressing and toss gently.

The combination of sweet corn, creamy avocado, and smoky salmon is a perfect pairing for summer.

The cilantro-lime dressing adds a fresh and zesty element that makes this salad refreshing and satisfying.

Roasted Salmon & Kale Caesar Salad

A fresh take on the classic Caesar salad, this version features roasted salmon instead of chicken, combined with hearty kale, homemade croutons, and a tangy Caesar dressing.

It’s rich, healthy, and the perfect choice for a hearty summer salad.

Ingredients:

• 2 salmon fillets
• 4 cups kale, chopped and massaged with olive oil
• 1/2 cup homemade croutons
• 1/4 cup shaved parmesan cheese
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Caesar Dressing:

• 2 tbsp Greek yogurt
• 1 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp Worcestershire sauce
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Season salmon fillets with olive oil, salt, and pepper, then roast for 12–15 minutes until cooked through.
2. Massage the kale with olive oil, salt, and pepper until softened, and place it in a large salad bowl.
3. Flake the roasted salmon and add it to the kale.
4. In a small bowl, whisk together all Caesar dressing ingredients until smooth.
5. Add croutons, shaved parmesan, and red onion to the salad, drizzle with Caesar dressing, and toss gently.

This roasted salmon and kale Caesar salad takes the classic recipe to the next level with flavorful salmon and a healthier, homemade dressing.

The crunchy croutons and rich cheese provide the perfect texture contrast to the tender salmon and kale.

Salmon & Cucumber Dill Salad with Yogurt Dressing

This light and refreshing salad combines delicate salmon with crisp cucumber, fresh dill, and a creamy yogurt dressing.

It’s the perfect balance of cool, herby, and creamy flavors for a summery, healthy dish.

Ingredients:

• 2 salmon fillets
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Yogurt Dressing:

• 1/2 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Season the salmon fillets with olive oil, salt, and pepper. Roast the salmon for 12–15 minutes, until cooked through.
2. In a large bowl, combine cucumber, red onion, and fresh dill.
3. In a small bowl, whisk together all yogurt dressing ingredients until smooth.
4. Flake the roasted salmon into large pieces and add to the salad.
5. Drizzle with the yogurt dressing and toss gently.

This salmon and cucumber dill salad is light, cool, and refreshing, making it a perfect summer meal.

The creamy yogurt dressing ties together the crisp vegetables and tender salmon, creating a balanced and satisfying dish.

Mango & Salmon Salad with Lime Dressing

This tropical-inspired salad combines the rich flavors of roasted salmon with sweet, juicy mango and a zesty lime dressing.

It’s a perfect blend of savory, sweet, and tangy, making it a refreshing choice for a light summer meal.

Ingredients:

• 2 salmon fillets
• 1 ripe mango, peeled and diced
• 4 cups mixed greens (such as spinach, arugula, or lettuce)
• 1/4 red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Lime Dressing:

• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Brush salmon fillets with olive oil and season with salt and pepper. Roast for 12–15 minutes until cooked through.
2. While the salmon cooks, toss mixed greens, diced mango, red onion, and chopped cilantro in a large salad bowl.
3. In a small bowl, whisk together all lime dressing ingredients.
4. Flake the roasted salmon and add it to the salad.
5. Drizzle with lime dressing and toss gently.

This mango and salmon salad is the perfect combination of tropical sweetness and fresh greens.

The zesty lime dressing adds an extra layer of freshness, making this salad vibrant and refreshing.

Salmon & Avocado Quinoa Salad

Packed with protein and healthy fats, this salad features salmon, creamy avocado, and nutrient-rich quinoa.

Tossed in a light lemon vinaigrette, it’s a wholesome and satisfying dish that’s perfect for a post-workout meal or a light dinner.

Ingredients:

• 2 salmon fillets
• 1 cup cooked quinoa
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Lemon Vinaigrette:

• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Season salmon with olive oil, salt, and pepper. Bake for 12–15 minutes until fully cooked.
2. While the salmon bakes, combine quinoa, diced avocado, cherry tomatoes, and red onion in a large bowl.
3. In a small bowl, whisk together lemon vinaigrette ingredients.
4. Flake the salmon and add it to the quinoa mixture.
5. Drizzle with the vinaigrette and toss gently to combine.

This quinoa salad is rich in nutrients and will keep you feeling full and satisfied.

The creamy avocado and flaky salmon pair perfectly with the light lemon dressing, creating a refreshing yet hearty dish.

Grilled Salmon & Zucchini Salad with Pesto Vinaigrette

This salad features grilled salmon paired with fresh zucchini and a basil pesto vinaigrette.

The pesto dressing adds a burst of flavor while keeping the dish light and healthy, making it perfect for a summer lunch or dinner.

Ingredients:

• 2 salmon fillets
• 2 medium zucchinis, sliced into rounds
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups arugula or mixed greens
• 1/4 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped

Pesto Vinaigrette:

• 2 tbsp pesto sauce (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Brush salmon fillets and zucchini slices with olive oil, salt, and pepper.
2. Grill the salmon for 4–5 minutes per side until cooked through and slightly charred. Grill the zucchini slices for about 2 minutes per side until tender and lightly charred.
3. In a large bowl, toss arugula, grilled zucchini, cherry tomatoes, and fresh basil.
4. In a small bowl, whisk together pesto vinaigrette ingredients.
5. Flake the grilled salmon and add it to the salad. Drizzle with pesto vinaigrette and toss gently.

This grilled salmon and zucchini salad is both flavorful and nutritious, with a rich pesto vinaigrette bringing all the elements together.

The grilled vegetables and flaky salmon make it a satisfying dish that’s light yet full of flavor.

Roasted Salmon & Beet Salad with Goat Cheese

This earthy and vibrant salad combines roasted salmon with roasted beets, creamy goat cheese, and a tangy mustard dressing.

The rich, savory flavors of the salmon and goat cheese are perfectly complemented by the sweetness of the beets, making this a unique and flavorful summer dish.

Ingredients:

• 2 salmon fillets
• 2 medium beets, peeled and cut into wedges
• 1/4 cup goat cheese, crumbled
• 4 cups mixed greens (such as arugula or spinach)
• 1/4 cup walnuts, toasted
• 1 tbsp olive oil
• Salt and pepper to taste

Mustard Vinaigrette:

• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss beet wedges with olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
2. While the beets roast, season the salmon fillets with olive oil, salt, and pepper, and roast them in the oven for 12–15 minutes until cooked through.
3. In a large bowl, combine mixed greens, roasted beets, crumbled goat cheese, and toasted walnuts.
4. In a small bowl, whisk together mustard vinaigrette ingredients.
5. Flake the roasted salmon and add it to the salad. Drizzle with mustard vinaigrette and toss gently.

This roasted salmon and beet salad is packed with flavor and texture, from the earthy sweetness of the beets to the creamy goat cheese.

It’s a hearty, satisfying salad perfect for a summer dinner.

Salmon & Cabbage Slaw Salad with Peanut Dressing

This Asian-inspired salad combines fresh salmon with a crunchy cabbage slaw and a creamy peanut dressing.

It’s light yet filling, with the nutty dressing bringing together the fresh vegetables and tender salmon in a delightful way.

Ingredients:

• 2 salmon fillets
• 4 cups shredded cabbage (green and purple)
• 1/2 cup shredded carrots
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Peanut Dressing:

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1–2 tbsp water to thin (as needed)

Instructions:

1. Preheat grill or grill pan to medium-high heat. Season the salmon fillets with olive oil, salt, and pepper. Grill for 4–5 minutes per side until cooked through and slightly charred.
2. While the salmon cooks, toss shredded cabbage, shredded carrots, cilantro, and green onions in a large bowl.
3. In a small bowl, whisk together all peanut dressing ingredients, adding water to thin the dressing to your desired consistency.
4. Flake the grilled salmon and add it to the cabbage slaw.
5. Drizzle with peanut dressing and toss gently to combine.

The combination of crunchy slaw and tender grilled salmon, paired with the rich and creamy peanut dressing, makes this salad a refreshing yet satisfying meal.

It’s perfect for a light lunch or dinner on a warm summer day.

Grilled Salmon & Roasted Sweet Potato Salad with Tahini Dressing

This hearty and nutritious salad features grilled salmon paired with roasted sweet potatoes, arugula, and a creamy tahini dressing.

The sweet potatoes add a touch of sweetness to balance the richness of the salmon, making this a filling yet fresh summer dish.

Ingredients:

• 2 salmon fillets
• 2 medium sweet potatoes, peeled and cubed
• 4 cups arugula or mixed greens
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Tahini Dressing:

• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and lightly caramelized.
2. While the sweet potatoes roast, season salmon fillets with olive oil, salt, and pepper, then grill for 4–5 minutes per side until fully cooked.
3. In a large bowl, combine arugula, roasted sweet potatoes, and red onion.
4. In a small bowl, whisk together tahini dressing ingredients until smooth.
5. Flake the grilled salmon and add it to the salad. Drizzle with tahini dressing and toss gently.

This grilled salmon and roasted sweet potato salad is a nutritious and comforting meal.

The tahini dressing adds a creamy richness that complements the sweet potatoes and balances the flavors of the fresh salmon and greens.

Grilled Salmon & Avocado Caesar Salad

This fresh take on a classic Caesar salad swaps out traditional croutons for grilled salmon and creamy avocado.

The smoky salmon complements the rich, tangy Caesar dressing, and the avocado adds a buttery texture, making this salad feel indulgent yet light.

Ingredients:

• 2 salmon fillets
• 4 cups Romaine lettuce, chopped
• 1 avocado, diced
• 1/4 cup shaved parmesan cheese
• 1/2 cup homemade or store-bought Caesar dressing
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season salmon fillets with olive oil, salt, and pepper, then grill for 4–5 minutes per side, or until cooked through and slightly charred.
2. While the salmon is grilling, toss chopped Romaine lettuce with Caesar dressing in a large bowl.
3. Flake the grilled salmon into large pieces and add it to the salad.
4. Add diced avocado and shaved parmesan to the salad, then toss gently.

This Grilled Salmon & Avocado Caesar Salad offers a fresh, creamy twist on the classic.

The smoky salmon and rich avocado are perfect companions to the tangy Caesar dressing, making it a balanced and satisfying meal.

Salmon & Asparagus Salad with Lemon-Dijon Vinaigrette

This light yet hearty salad features perfectly roasted salmon paired with roasted asparagus, fresh greens, and a zesty lemon-Dijon vinaigrette.

It’s a nutrient-packed dish with the refreshing flavors of citrus and the earthiness of the asparagus.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Lemon-Dijon Vinaigrette:

• 2 tbsp Dijon mustard
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the asparagus with olive oil, salt, and pepper, and roast for 12–15 minutes until tender.
2. Season salmon fillets with olive oil, salt, and pepper, and roast in the oven for 12–15 minutes or until cooked through.
3. In a large bowl, combine mixed greens, roasted asparagus, and red onion.
4. In a small bowl, whisk together the lemon-Dijon vinaigrette ingredients.
5. Flake the roasted salmon and add it to the salad. Drizzle with lemon-Dijon vinaigrette and toss gently.

This Salmon & Asparagus Salad with Lemon-Dijon Vinaigrette is a light, fresh, and flavorful dish.

The tangy vinaigrette perfectly complements the roasted salmon and asparagus, making it an ideal choice for a quick and nutritious summer meal.

Salmon & Pomegranate Salad with Honey-Lime Dressing

This vibrant salad features grilled salmon paired with the sweetness of pomegranate seeds, crunchy pistachios, and fresh greens.

The honey-lime dressing adds a touch of sweetness and tang, bringing all the flavors together in a refreshing, light dish.

Ingredients:

• 2 salmon fillets
• 4 cups mixed greens (baby spinach, arugula, or lettuce)
• 1/2 cup pomegranate seeds
• 1/4 cup pistachios, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• Salt and pepper to taste

Honey-Lime Dressing:

• 2 tbsp honey
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Season salmon fillets with olive oil, salt, and pepper. Grill for 4–5 minutes per side until cooked through.
2. In a large bowl, combine mixed greens, pomegranate seeds, chopped pistachios, and crumbled feta.
3. In a small bowl, whisk together honey-lime dressing ingredients.
4. Flake the grilled salmon and add it to the salad.
5. Drizzle with honey-lime dressing and toss gently.

The combination of sweet, tart, and savory flavors in this Salmon & Pomegranate Salad is perfect for summer.

The honey-lime dressing ties everything together, making it a colorful and delicious salad that’s both satisfying and refreshing.