Salmon Salad

This Salmon Salad from Downshiftology combines fluffy baked salmon with crisp celery, red onion, radish, and fresh herbs, all tossed in a creamy lemony dressing. It’s a light yet protein-packed dish that’s ideal for meals, meal prep, or a refreshing lunch any day. 

Ingredients

• 1 lb salmon fillet (baked until flaky)

• 2–3 stalks celery, finely diced

• ½ red onion, thinly sliced

• 4–6 radishes, grated or thinly sliced

• A handful of fresh herbs (like parsley, dill, or chives), chopped

• For the creamy lemon dressing:

  • ½ cup Greek yogurt or mayonnaise

  • Juice of 1 lemon (about 2 Tbsp)

  • 1 tsp Dijon mustard

  • Salt and freshly ground pepper to taste

  • Optional: a drizzle of olive oil

Directions

1. Bake the salmon: Preheat the oven to 375 °F (190 °C). Bake the salmon fillet for about 15–20 minutes or until it flakes easily with a fork. Let it cool slightly, then flake into large chunks. 

2. Prep veggies & herbs: While the salmon bakes, finely dice celery, slice the red onion, grate or thinly slice radishes, and chop fresh herbs.

3. Make dressing: In a bowl, whisk together Greek yogurt (or mayo), lemon juice, Dijon mustard, salt, pepper, and olive oil until smooth.

4. Combine: In a large mixing bowl, gently toss the salmon chunks with celery, red onion, radishes, herbs, and creamy dressing until everything is well coated.

5. Chill (optional): For best flavor, refrigerate the salad for 30 minutes before serving, though you can enjoy it immediately.

Nutrients (approximate per serving, makes ~4 servings)

• Calories: Moderate (~300–350 kcal)

• Protein: High — salmon and Greek yogurt/mayo

• Fat: Moderate — healthy fats from salmon and dressing

• Carbohydrates: Low — mostly from vegetables

• Fiber: Moderate — from celery, radishes, and onion

• Key nutrients: Rich in omega‑3 fatty acids and vitamin D (from salmon), plus vitamin C, vitamin K, and antioxidants from fresh veggies and herbs