Lemon Caper Salmon Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


  • 4 medium salmon fillets
  • 2 teaspoons olive oil
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons minced onion
  • 2 teaspoons chopped fresh oregano
  • 1 tablespoon capers
  • 1 medium clove garlic minced
  • 4 cups mixed spring salad greens
  • 1/4 cup chopped red onion
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 2 teaspoons chopped fresh dill


  • Preheat oven to 350 degrees.
  • Place salmon fillets in a large baking dish; drizzle with olive oil and season with salt and pepper. Bake for 15 minutes or until fish flakes easily when tested with a fork. Remove salmon fillets from the oven; allow them to cool then place them in a medium bowl and flake into bite-sized pieces.
  • In a small bowl, combine next 5 ingredients (lemon juice through garlic); pour mixture over flaked salmon and toss to combine.
  • Arrange salad greens on dinner plates; top with a scoop salmon mixture then garnish with chopped red onion.
  • In a small bowl, whisk together vinegar, honey and dill; salt and pepper to taste. Pour dressing over the salad and serve.


SERVING SUGGESTION: A relish tray of carrot and celery sticks, cherry tomatoes, and cucumber spears.
NUTRITION: 250 Calories; 8g Fat; 34g Protein; 9g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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