Baked Salmon Salad with Lemon Dressing - Fresh & Filling
Baked salmon has been a beloved dish across cultures for centuries, especially in regions where fishing is a way of life. From Nordic countries to Pacific Northwest kitchens, baking has long been a preferred method for preserving the salmon’s moisture and highlighting its naturally rich flavor. Unlike pan-searing or grilling, baking requires minimal oil and brings out the fish’s buttery texture with ease. In Mediterranean and Caribbean households, simple seasonings like citrus, herbs, and garlic make baked salmon a flavorful, heart-healthy centerpiece - versatile enough for both weeknight meals and special occasions.
Baked Salmon Salad with Lemon Dressing
Craving a fresh, filling meal that’s as nourishing as it is delicious?
Try this vibrant Baked Salmon Salad with Lemon Dressing! With perfectly roasted salmon fillets over a bed of crisp greens, juicy tomatoes, cucumbers, and bell peppers - tossed in a light lemon-olive oil dressing - it’s the ultimate balance of clean eating and bold flavor. High in protein, full of color, and ready in minutes, this salad isn’t just healthy, it’s crave-worthy.
Ingredients for Baked Salmon Salad with Lemon Dressing.
Ingredients
2 salmon fillets, about 1 pound total
8 cups mixed greens
1 yellow or orange bell pepper, diced
1 medium cucumber, thinly sliced
2 tomatoes, diced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Salt, to taste
Pepper, to taste
How to make Baked Salmon Salad with Lemon Dressing
Preheat the oven to 400°F. Line a baking pan with aluminum foil and place the salmon fillets on top. Season with your preferred herbs or spices. Bake for 10-12 minutes, or until cooked to your desired level of doneness. Once baked, cut each fillet in half to create four portions.
Baking pan lined with aluminum foil - two lightly seasoned salmon fillets.
In a large bowl, combine the mixed greens, bell pepper, cucumber, and tomatoes.
Mixed greens in a large salad bowl.
In a separate small bowl, whisk together the olive oil and lemon juice to make the dressing. Season with salt and pepper to taste.
Extra-virgin olive oil and lemon juice whisked together.
Pour the dressing over the salad and toss until evenly coated.
Dressing evenly mixed throughout the salad.
Spoon the dressed salad into serving bowls or plates and top each with a piece of baked salmon. Serve immediately and enjoy!
Dressed salad topped with baked salmon.
THE RECIPE
Baked Salmon Salad with Lemon Dressing
Baked salmon has long been treasured by coastal communities around the world, prized for its tender texture, rich flavor, and nourishing qualities. While grilling is often associated with bold, smoky notes, baking offers a gentler approach that lets the natural taste of the salmon shine through. In places like Puerto Rico and Morocco, where fresh fish is a staple, oven-roasted preparations are just as cherished - seasoned simply and cooked to flaky perfection. Whether served whole or filleted, baked salmon remains a timeless favorite: wholesome, satisfying, and effortlessly elegant.
Ingredients
- 2 salmon fillets, about 1 pound total
- 8 cups mixed greens
- 1 yellow or orange bell pepper, diced
- 1 medium cucumber, thinly sliced
- 2 tomatoes, diced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F. Line a baking pan with aluminum foil and place the salmon fillets on top. Season with your preferred herbs or spices. Bake for 10-12 minutes, or until cooked to your desired level of doneness. Once baked, cut each fillet in half to create four portions.
- In a large bowl, combine the mixed greens, bell pepper, cucumber, and tomatoes.
- In a separate small bowl, whisk together the olive oil and lemon juice to make the dressing. Season with salt and pepper to taste. Pour the dressing over the salad and toss until evenly coated.
- Spoon the dressed salad into serving bowls or plates and top each with a piece of baked salmon. Serve immediately and enjoy!
Nutrition Facts
Calories
267Fat
16 gCarbs
8 gProtein
20 gFrequently Asked Questions
Q. Can I use any type of salmon for this recipe?
Yes! You can use Atlantic, sockeye, or coho salmon - fresh or frozen. Just be sure to thaw frozen fillets completely and pat them dry before baking.
Q. How long should I bake the salmon, and at what temperature?
Bake at 400°F (200°C) for 10-12 minutes, or until the salmon flakes easily with a fork. Thicker fillets may need an extra minute or two.
Q. Can I make the salad ahead of time?
You can prep the vegetables and dressing ahead, but for the best texture, bake the salmon fresh and assemble just before serving.
Q. What other vegetables can I use in this salad?
Feel free to add or swap in ingredients like avocado, red onion, shredded carrots, radishes, or roasted sweet potatoes for extra flavor and texture.
Q. What can I use instead of lemon dressing?
A balsamic vinaigrette, herbed yogurt dressing, or even a tahini-based drizzle pairs well with baked salmon and mixed greens.
Q. How should I store leftovers?
Store salmon and salad separately in airtight containers. The salmon will keep in the fridge for up to 3 days. Reheat gently or enjoy cold.
Fresh, vibrant, and full of goodness, the Baked Salmon Salad with Lemon Dressing is a delicious way to nourish your body and brighten your plate.
Meet Dr. Veronica Allende,
Founder of HealthWealth
Inspired by her Puerto Rican roots & Moroccan family, Dr. Veronica Allende blends culture, wellness & heart into every recipe. Her mission? To make healthy eating feel joyful, simple & full of meaning.
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