salmon salad with citrus vinaigrette is light, colorful and so delicious!

Honestly, I could eat this salmon salad with citrus vinaigrette every week!

we eat salmon frequently – here’s why!

Two years ago I started working with a personal trainer and a nutritionist. It was my trainer who pointed me toward the nutritionist, explaining that while he could help me with many of my fitness goals, it was the nutritionist who would be able to address concerns that the gym could not. I learned a LOT about my less-than-stellar eating habits, and started to incorporate foods into my diet that I’d either thought were “off limits”, or never valued as important or necessary.

The results were astounding, to say the least. My goal was to lose 7 pesky pounds, to achieve a goal weight that I thought was appropriate and “doable”. I lost 15. I started eating differently, eliminating certain foods altogether and incorporating others that had played at best a passing role previously. And I’ve been able to maintain this diet and the weight loss for all of these 2 years. The spoiler alert here is that salmon became a fast friend in my kitchen!

i was then diagnosed with osteoporosis.

In the midst of this new health journey I was diagnosed with osteoporosis. I freaked out because I know how serious this condition can be if left untreated. I took a full-on approach with the help of a wonderful doctor, and part of this included – you guessed it – eating foods like salmon! This salad is just the latest in the many recipes I’ve shared, but it’s become a fast favorite!

what’s in this salmon salad?

Most of my salmon recipes are on the heartier side, and served warm. Even my salmon kale Caesar – with the croutons and kale – could easily be a cold-weather dish. The ingredients in this salad hit more of a summer note, with both the lighter colors and the citrus herb dressing:

kosher salt
salmon
Boston lettuce
avocados
basil
mint
lemon
honey
olive oil

how do you make it?

In addition to being healthy and delicious, this citrus salmon salad is also dead simple to make. As always, you’ll start by brining your salmon fillets in a mixture of kosher salt and cold water. For this recipe the salmon is roasted on a baking sheet in a high heat oven, with just a little bit of olive oil, salt and pepper.

For the dressing, simply blend all of the ingredients in your food processor! Flake the salmon into large chunks and serve with the avocado over your bed of greens. I like to pass the dressing separately, so everyone can dress their own.

this dressing is AMAZING – and very versatile!

I love love love this dressing. It’s so light and flavorful, and the combination of citrus and fresh herbs is just chef’s kiss! I’ve only used lemon juice so far, but could easily see swapping it for orange or lime, and even subbing in grapefruit during the winter months!

As for the herbs, I’m partial to the basil and mint but use what you have! Rosemary and thyme could be added or swapped in with beautiful results.

And since it IS still summer I wanted to mention that grilled salmon works perfectly here. I personally prefer the ease and convenience of the oven but fire up that grill if you’re so inclined!

Healthy, easy, minimal cooking time and delicious? Once you try this recipe I think you’ll agree it’s a keeper – let me know if you make it!

Salmon Salad with Citrus Vinaigrette

For the salmon:

For the citrus vinaigrette:

For the salad:

Make the citrus vinaigrette:

Assemble the salad:

Please note that this post contains affiliate links. As a Rewards Style influencer I earn a small commission from qualifying purchases – at no additional cost to you.