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Dijon Herb Salmon Salad

by July 18, 2017

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!

Nutrition Information Per Serving

Calories:

320

Calories from Fat:

193.5

Total Fat:

21.5 g

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

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...

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