Go Back
–+ servings
Print

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.
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 460kcal

Equipment

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.

Nutrition

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