Lemon Pepper Salmon Salad

salmon salad

This healthy and delicious meal is a wonderfully light addition to your weeknight rotation. Light yet satisfying. Flavorful juicy salmon flaked over greens and topped with blood oranges, creamy avocado slices, and a lemon vinaigrette make for a wonderfully balanced dish.


  • 2 salmon filets
  • 1 scallion, plus one more to top salad, chopped
  • 1 lemon, half for salmon, other half for vinaigrette
  • olive oil
  • salt and pepper
  • mixed greens or romaine lettuce, chopped
  • 2 blood oranges, segmented, or mandarin oranges
  • 1 avocado, sliced


Preheat oven to 375 degrees.

Place salmon in a baking dish and top with scallions, juice of 1/2 lemon, olive oil, and salt and pepper. Bake for 10-12 minutes. Allow to cool completely and then flake apart with a fork.

Assemble salad and top greens with the salmon, remaining scallions, segmented oranges, and sliced avocado.

In a small container, whisk together juice of 1/2 lemon, 4 tablespoons extra virgin olive oil, and salt and pepper. Drizzle vinaigrette over the salad.

Servings: 4

Jenn Knapp

About Jenn Knapp

Jenn is a self-taught home cook who's passionate about using local and seasonal ingredients. She's a stay-at-home mother of two constantly looking for innovative ways to encourage her kids to be healthy and adventurous eaters.