Creamy Salmon Salad

This nutritious salad hits all the marks for satisfaction: a variety of flavors and textures, ease of prep and balanced nutrition.

The creamy sauce on this salad is the perfect complement to the crunchy veggies and hearty salmon.

Prep Time
15 min
15 min


  • 1 6-oz wild salmon fillet 
  • 2 tbsp extra-virgin olive oil 
  • 1 tbsp full-fat plainGreek yogurt 
  • 1 tbsp apple cider vinegar 
  • 1/8 tsp each sea salt and ground black pepper 
  • 2 cups baby spinach 
  • 1 tomato, diced 
  • 1 stalk celery, diced 
  • ¼ red onion, thinly sliced 
  • ¼ cup chopped almonds


1. Preheat oven to 400°F. Place salmon on a 12-inch square piece of parchment paper. Fold ends of parchment together and crimp the edges, creating a pouch around salmon. Bake until salmon is cooked through and flakes easily with a fork, about 10 minutes.

2. Meanwhile, prepare dressing. In a bowl, whisk together oil, yogurt, vinegar, salt and pepper.

3. Assemble salad: In a bowl, toss spinach, tomato, celery and onion with dressing. Transfer to a plate and top with salmon and almonds.

Nutrition Information

  • Serving Size 1 recipe
  • Calories 665
  • Carbohydrate Content 18 g
  • Cholesterol Content 82 mg
  • Fat Content 47 g
  • Fiber Content 7 g
  • Protein Content 43 g
  • Saturated Fat Content 7 g
  • Sodium Content 430 mg
  • Sugar Content 7 g