Salmon Chopped Salad
Salmon Chopped Salad! We absolutely adore chopped veggie salads
If you’re looking for a simple dish to bring to that Get-together that’ll impress!

This Salmon Chopped Salad is bursting with flavorful + colorful veggies then tossed in the most delightful bright lemony homemade dressing that compliments the salmon perfectly!

4 servings


For the salad:

  • 4-8 salmon fillets
  • 1 Tbsp  paprika
  • 2 tsps ground coriander seed
  • 1 Tbsp avocado oil, or olive oil
  • sea salt and ground pepper, to taste
  • 4 cups romaine lettuce, chopped
  • 4 small garden cucumbers, diced small
  • 2 red peppers, diced small
  • 1 red onion, diced very small
  • 1 medium avocado, diced
  • a handful of fresh cilantro or parsley leaves, chopped

For the dressing:

  • 1 large fresh lemon, juiced
  • 2 Tbsps raw honey
  • 1 Tbsp whole seed Dijon mustard
  • 4 Tbsps extra virgin olive oil
  • sea salt and ground pepper, to taste


Preheat your oven to 200 degrees C. and line a medium baking tray with parchment paper.

Lay your salmon fillets onto the prepared baking tray and rub with all the spices and oil.

Season with sea salt and pepper to taste. Bake for 12-15 minutes, or just until the salmon is flaky.

Allow your salmon to cool, then flake it with a fork.

Meanwhile, prepare all the veggies for your salad.



Place them into a large salad bowl.

In a small jar add all the dressing ingredients and vigorously shake to emulsify. Or whisk dressing ingredients in a small bowl.

Top your salad with flaked salmon and drizzle with homemade dressing.


Toss to combine then immediately serve.

Great for meal prep. Stays good in the fridge for 2 days in a sealed container.


The Slender Kitchen.