Salmon “Salad”

Ok, before you get grossed out by the name, trust me, this is good. We are not talking mid-west “salads” filled with cool-whip, jello, marshmallows, canned fruit, what have you. We are talking good for you “salad” that has ZERO crap and when it comes down to it, ZERO filler.


Yes. A seafood “salad” with NO filler. No mayo. No miracle whip. No cream-cheese. Not even greek yogurt. This right here is dairy-free in the most natural of ways!

This have been my FAVE lunch lately. I either eat it right out of the container or I scoop into some lettuce for a “wrap” effect.

For this salad, the natural fat from the salmon, coupled with a little glug of EVOO give you all of the moisture you need. Note: I think it is important to buy the farm-raised salmon for this dish (I want to love sockeye, but it is just too dry!). I do my seafood shopping at Wegman’s because I like their sustainable seafood practices and I know my fish is still being environmentally responsibly sourced.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon “Salad”

  • Author: Lawfully Lean


  • 1 lb farm-raised skin on salmon
  • bunch of fresh dill, washed
  • bunch of fresh parsley, washed
  • 1 lemon (zest and juice); zested and juiced (same bowl is fine)
  • 12 tablespoons capers
  • Drizzle of EVOO


  1. Preheat oven to 375.
  2. In a food processor combine the dill, parsley, lemon juice and lemon zest, one glug of EVOO.  Pulse for about 20 seconds, until everything is combined.
  3. Place a piece of parchment paper in an ovenproof baking dish.  Place salmon, skin side down.  Spread 1/2 of your dill mixture and spread on top, reserve the rest.  Bake for 18 minutes or until salmon is cooked through.
  4. Allow salmon to cool.  Flake into a medium bowl (I use my hands). Discard the skin.  Lightly mix in the rest of the dill mix.  Stir until just combined.  Stir in your capers.
  5. Voila!  I use my red fixate container to measure out and store in Tupperwares for the week.  I try to eat within about 3 days.


I typically make this on a Sunday.  Eat it on Monday and Tuesday for lunch at work.  Feed to my kids for dinner any of those days. Make sure to eat early in the week!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating