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.

What!?

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.

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Salmon “Salad”

  • Author: Lawfully Lean

Ingredients

Scale
  • 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

Instructions

  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.

Notes

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!

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