Dijon Herb Salmon Salad

Fresh and easy salmon salad with a light herb Dijon dressing.

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 4

Ingredients

Salmon

Salad

  • ½ English cucumber, cut in half lengthwise then sliced
  • 1 tomato, diced
  • 4 sticks celery, diced
  • 2 green onions, finely chopped

Dressing

  • 2 tablespoon fresh lemon juice
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon gluten-free Dijon mustard
  • 2 tablespoon water
  • 1 clove garlic
  • ¾ teaspoon fresh rosemary leaves – about 2 sprigs
  • ¾ teaspoon fresh thyme leaves – about 4 bunches
  • ¼ teaspoon sea salt
  • freshly ground pepper
  • 1 teaspoon black mustard seeds
  • ¼ cup flat leaf parsley, roughly chopped

Instructions

  1. Turn the broiler of your oven on and line a baking sheet with foil.
  2. Place salmon on the foil and sprinkle with salt and pepper. Broil fish about 4-5 inches from the heat for approximately 10 minutes per inch of thickness. Thinner steaks take between 5-8 minutes. When salmon is golden brown on top, remove and set aside to cool.
  3. Once cooled, break apart and place in a large bowl. Add cucumber, tomato, celery and green onions and set aside.
  4. Place dressing ingredients in a small food processor or blender and pulse until smooth. Pour over top of vegetable mixture.
  5. Sprinkle salad with fresh parsley and mustard seeds.
  6. Serve on a bed of greens, as a sandwich filling, or straight up!

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Nutrition Information Per Serving

  • Calories: 320
  • Calories from Fat: 193
  • Total Fat: 21.5
  • Saturated Fat: 3.8 g
  • Cholesterol: 71> mg
  • Sodium: 356 mg
  • Carbs: 5 g
  • Dietary Fiber: 1.5 g
  • Net Carbs: 3.5 g
  • Sugars: 1.7 g
  • Protein: 26.4 g