Why I Love This Recipe

Strawberries and goat cheese might just be one of my favorite salad combinations of all time. Add tender baked salmon, crunchy pecans, fresh greens, and a creamy poppy seed dressing, and every bite has the perfect mix of sweet, savory, creamy, and crunchy. It’s the kind of salad that feels fresh enough for a warm summer day but satisfying enough to call dinner.

Enjoying The Leftovers

This salad is almost too pretty not to make again later in the week.

Storing:

Store the salmon, dressing, and salad ingredients in separate airtight containers in the refrigerator for up to 3 days. Add the strawberries, pecans, and dressing just before serving for the best texture.

Reheating:

Enjoy the salmon cold or warm it slightly before assembling the salad. Finish with the poppy seed dressing just before serving.

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Honey Poppy Seed Salmon Salad

Fresh strawberries, baked salmon, goat cheese, crunchy pecans, and a creamy Greek yogurt poppy seed dressing come together in this fresh and flavorful Salmon Salad.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
US M
Servings 4

Ingredients

  • 4, 4 oz salmon filets
  • 1 tbsp olive oil
  • 1 tbsp garlic, minced
  • 1/2 lemon, juiced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 6 cups mixed greens
  • 4 oz goat cheese
  • 8-10 strawberries
  • 1/2 cup pecans, chopped
  • 1/2 red onion, thinly sliced
For the dressing
  • 2 tbsp olive oil
  • 2 tbsp greek yogurt
  • 2 tbsp mayo
  • 1/2 lemon, juiced
  • 1 tsp apple cider vinegar
  • 2 tbsp honey
  • 1/2 tsp salt
  • 2 tsp poppy seeds
US – M

Instructions

  • In a small bowl, whisk together the olive oil, Greek yogurt, mayo, lemon juice, apple cider vinegar, honey, salt, and poppy seeds until smooth. Cover and refrigerate for 1 hour.
  • Preheat your oven to 400°F.
  • In a small bowl, whisk together the olive oil, minced garlic, lemon juice, salt, pepper, and paprika. Place the salmon on a baking sheet and brush the mixture evenly over each fillet.
  • Bake for 9 to 12 minutes, or until the salmon flakes easily with a fork. Keep in mind that the cook time will vary depending on the thickness of your salmon. Mine took about 10 minutes.
  • To assemble the salad, divide the mixed greens between bowls and top with the diced red onion, chopped pecans, goat cheese, strawberries, and baked salmon. Drizzle with the chilled poppy seed dressing.

Equipment

small baking sheet
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 460kcal | Carbohydrates: 20g | Protein: 20g | Fat: 35g | Fiber: 3g