Super Salmon Salad Recipe

Name: Super Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (3 3/4 ounce) cans sockeye salmon (try Wildcatch.com); 4 ounces broccoli, broken into florets; 5 ounces Baby Spinach; 1 red pepper, deseeded and sliced; 1 avocado, peeled, pitted and sliced; 12 cherry tomatoes, halved; 16 ounces mixed green and yellow beans, rinsed and drained; 2 ounces mixed nuts; 1 small garlic clove, crushed; 4 tablespoons olive oil; 3 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 pinch salt & freshly ground black pepper

Servings: persons

4 (3 3/4 ounce) cans sockeye salmon (try Wildcatch.com)
4 ounces broccoli, broken into florets
5 ounces Baby Spinach
1 red pepper, deseeded and sliced
1 avocado, peeled, pitted and sliced
12 cherry tomatoes, halved
16 ounces mixed green and yellow beans, rinsed and drained
2 ounces mixed nuts
1 small garlic clove, crushed
4 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 pinch salt & freshly ground black pepper

1
Drain the salmon, reserving the liquid.
2
Then break the salmon into large chunks.
3
Set aside.
4
Cook the broccoli in a little boiling water for 4-5 minutes, until just tender.
5
Drain and rinse with cold water.
6
In a large salad bowl, combine the broccoli, spinach, pepper, avocado, tomatoes and mixed beans.
7
Share between 4 bowls or plates and arrange.
8
the salmon chunks on top.
9
Sprinkle with the nuts and seeds.
10
Make the dressing by whisking together the garlic, olive oil, lemon juice and mustard with 2 tbsp of the reserved salmon liquid and a little salt and pepper.
11
Drizzle over the salads.
12
Cook's tip: If you prefer, use wholegrain mustard instead of Dijon.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (3 3/4 ounce) cans sockeye salmon (try Wildcatch.com), 4 ounces broccoli, broken into florets, 5 ounces Baby Spinach, 1 red pepper, deseeded and sliced, and more.

Yes, Super Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Super Salmon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions