A bright refreshing summer salad that comes together easily with fresh raspberries and baked salmon. The delicious creamy lemon dill dressing compliments this salad perfectly!
It’s a hot summer day here in Ontario, Canada and what better way to enjoy a fresh, wholesome and delicious salad is on the patio! I seem to be making more and more salads these days for those exact reasons. When it’s so hot and humid, I just want something light, delicious and healthy!
When I put this salad together, it basically came together with the ingredients I wanted to use up in my refrigerator. Do you come up with meals the same way? Yes I do plan ahead but every now and then you just need to eat up those foods that you don’t want to go to waste.
I love the combination of ingredients in this salad, from wild sockeyed salmon that I just love and the fresh raspberries compliment so nicely and perfectly. The radishes have a bite or spiciness to them which sometimes you want in a recipe. The feta finished it off with it’s salty creamy texture and flavour! Can’t forget the yummy creamy lemon dill dressing, it has a tangy yet creamy freshness about it that I love! A salad you must try!
INGREDIENTS
SALAD:
- Salmon fillets: you will need about 4-6 oz (113-170g) and I like to eat wild sockeye salmon for the reasons they are caught in deep clean waters.
- Extra virgin olive oil: is needed for the preparing the fish and the salad dressing
- Seasonings: salt and pepper
- Mixed greens: prefer organic, but not necessary and can substitute for spinach, kale and other greens of your choice
- Radishes: adds a bit of a peppery spice
- Red Onion: love the mild red onion flavour in salads
- Pepper: any coloured pepper
- Cucumber: English was my choice
- Raspberries: I have to say they were perfect with this salad, can subsitute with strawberries or blueberries
- Feta cheese: for that creamy texture and salty flavour
- Parsley: for garnishing
DRESSING:
- Greek yogurt: I used a 2% fat
- Extra virgin olive oil: a good quality is recommended
- Lemon juice
- Fresh dill
HOW TO MAKE THIS RECIPE
SALAD
Allow the salmon fillets to sit at room temperature for 15 minutes before cooking. Once ready, pat salmon fillets dry and season with salt and pepper. Using a skillet or fry pan, heat olive oil over medium-high heat, place salmon fillet skin side down and sear for 5-6 minutes, turn over and cook another 3 minutes. Transfer to plate, squeeze with lemon juice and cover with foil.
DRESSING
In a small bowl or jar, mix together Greek yogurt, olive oil, lemon juice, fresh dill, salt and pepper. Set aside.
Place the salad greens, sliced radishes, red onion, pepper, cucumber, raspberries in a large bowl and gently toss. Place the salmon throughout the salad. Drizzle the dressing over the salad. Distribute salad on serving dishes.
Top with feta, dill and parsley. Enjoy!!
WHY MAKE THIS RECIPE….
- HEALTHY, NOURISHING AND WHOLESOME
- LOADED WITH NUTRIENTS
- SALMON IS PACKED WITH PROTEIN AND OMEGA 3 WITH IS GOOD FOR THE HEART, MENTAL AND MEMORY HEALTH
- GREENS OFFER MANY VITAMINS AND MINERALS THAT CONTRIBUTE TO A HEALTHY BODY
- RASPBERRIES ARE ONE THE BEST BERRIES TO EAT FOR THEIR MANY BENEFITS, PROMOTING HEART HEALTH, HIGH ANTIOXIDANTS THAT HELPS TO REDUCE DISEASES AND EXCELLENT FOR YOUR IMMUNE HEALTH
- DRESSING IS HIGH PROTEIN AND GREEK YOGURT SUPPORTS GUT HEALTH
- DID I MENTION HOW DELICIOUS AND SCRUMPTIOUS THIS SALAD IS!!
TIP: Once the dressing is mixed and salad ingredients are gentle tossed and salmon is added, you have two options.
Two options: add the dressing over the salad ingredients with the salmon and gently toss and place on serving dishes. Then top with raspberries, feta and herbs.
The second option is to add the salad ingredients with the salmon on the serving dishes, then add the dressing the same time as the raspberries, feta and herbs. My preference is to add the dressing once the salad is on the serving dishes, that way I have more control as to how much I want.
TIP: This recipe serves 2 people, as I didn’t want any leftovers with the creamy dressing sitting on it. You may know where I am going with this….sometimes creamy dressings can result in wilted greens. Especially for this salad, as I used local organic baby greens. If you make this salad with kale or romaine, which are hardy greens, then that shouldn’t happen and the kale and romaine will hold up quite well.
DID YOU MAKE THIS DELICIOUS SUMMER SALAD!! WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING……Thank you Rose 
Summer Salad with Salmon and Creamy Lemon Dill Dressing
Ingredients
Equipment
Method
- Allow the salmon fillets to sit at room temperature for 15 minutes before cooking. Once ready, pat salmon fillets dry and season with salt and pepper. Using a skillet or fry pan, heat olive oil over medium-high heat, place salmon fillet skin side down and sear for 5-6 minutes, turn over and cook another 3 minutes. Transfer to plate, squeeze with lemon juice and cover with foil.
- In a small bowl or jar, mix together Greek yogurt, olive oil, lemon juice, fresh dill, salt and pepper. Set aside.
- Place the salad greens, sliced radishes, red onion, pepper, cucumber, raspberries and gently toss and add the salmon. Two options: first add the dressing over the salad ingredients with the salmon and gently toss and place on serving dishes. Then top with raspberries, feta and herbs. The second option is to add salad ingredients with the salmon on the serving dishes, then add the dressing the same time as the raspberries, feta and herbs. My preference is to add the dressing once the salad is on the serving dishes, that way I have more control as to how much I want.
- Top with raspberries, feta, dill and parsley. Enjoy!!