Creamy Salmon Salad

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

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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