Salmon Salad with Dill Vinaigrette

salmon-dill-salad Photo: Antonis Achilleos


  • 2 tablespoons chopped fresh dill
  • 1 tablespoon honey
  • 1/4 cup fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 (6 ounce) cans boneless skinless pink salmon
  • 1 cup chopped red bell pepper
  • 1 cup chopped cucumber
  • 1/2 cup chopped red onion
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (1-ounce) slices French bread


1. For the vinaigrette, combine first 5 vinaigrette ingredients (through black pepper) in a medium bowl. Add oil and stir well with a whisk. Set aside.

2. For the salad, flake salmon with a fork into a large bowl. Add the next 6 ingredients (through black pepper) and stir gently to combine.

Toss salad with the vinaigrette immediately before serving. Use a slotted spoon to serve.

  • Prep Time:

  • Complement a robust salmon salad with light, tangy dill vinaigrette.
  • Yield: 4 servings (serving size: 1 cup salad and 1 slice bread.)

Nutritional Information

Calories per serving: 303
Fat per serving: 13g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 3g
Protein per serving: 18g
Carbohydrate per serving: 28g
Fiber per serving: 2g
Cholesterol per serving: 20mg
Iron per serving: 2mg
Sodium per serving: 525mg
Calcium per serving: 221mg

Good to Know

Salmon is a healthy lean protein, full of omega-3 fatty acids. Instead of French bread, serve with a multi-grain baguette or eliminate the bread completely.

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