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Flaky Salmon Salad

Flaky salmon salad with tender baked salmon, crisp mixed greens, creamy avocado, and a bright lemon-herb dressing. Easy weeknight-ready meal prep with a simple whisk-and-drizzle lemon dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 lb salmon fillets about 6 ounces each
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp onion powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 5 cup mixed greens
  • 1 cup cucumber sliced
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 0.25 small red onion thinly sliced
  • 0.25 cup feta cheese crumbled
  • 2 tbsp fresh dill chopped
Lemon Herb Dressing
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic minced
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Bake the salmon
  1. Preheat the oven to 400°F (200°C). Set a sheet pan inside the oven while it heats so the salmon browns faster.
  2. Brush the salmon with olive oil and season with garlic powder, paprika, onion powder, salt, and black pepper. Coat evenly so the spices adhere during baking.
  3. Bake for 12–15 minutes, or until the salmon flakes easily. Look for opaque, flaky flesh that separates with a fork.
Make the lemon herb dressing
  1. Whisk together olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until smooth. Stop whisking once the dressing looks fully emulsified and glossy.
Assemble and serve
  1. Arrange the mixed greens, cucumber, cherry tomatoes, avocado, red onion, and feta in a large serving bowl. Spread ingredients so every bite gets greens, crunch, and creamy avocado.
  2. Flake the cooked salmon into large pieces and place over the salad. Distribute evenly without crushing the flakes.
  3. Drizzle with the lemon herb dressing and sprinkle with fresh dill. Serve immediately so the greens stay crisp.

Notes

Pro tip: If you want extra flake, bake just until it turns opaque and separates into large flakes at the thickest point—carryover heat will finish the center. Store assembled leftovers in an airtight container in the fridge for 2–3 days; keep dressing separate if possible to avoid soggy greens. Freezing is not recommended for best texture. For a lighter option, use feta-style dairy-free crumbles (or omit feta) while keeping the lemon-herb dressing the same.