Welcome, weary traveler, to my little woodland tavern—where the hearth is warm, the air carries the scent of herbs and lemon, and the plates are always filled with the season’s freshest bounty. Today’s special is the Green Garden Salmon Salad, a crisp and vibrant dish gathered from the early garden harvest, topped with tender roasted salmon kissed by dill and lemon. Whether you've wandered through sun-dappled forests or just returned from your daily quest, this meal is a breath of fresh air on a plate—nourishing, simple, and full of life. Pull up a chair, and let the flavors of the green season revive your spirit.
This salad is especially beloved during the warmer months—when gardens overflow with tender greens, crisp peas, and fragrant herbs. It’s a favorite from early spring through late summer, making it the perfect meal for sunlit lunches, breezy patio dinners, or as a light offering at seasonal gatherings. Whether served at a spring equinox feast, a Midsummer picnic, or a quiet dinner under twinkle lights, the Green Garden Salmon Salad captures the brightness and vitality of the greenest time of year.
This recipe utilizes my Garden Witch Radish Butter and takes inspo from my Spring Shire Salmon with Tangy Dill Pesto recipe! Check them out!
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Ingredients
~*~*~See recipe card for quantities~*~*~
For the Salmon
- salmon filet
- garden witch radish butter
- lemon slices
- fresh dill
- salt and pepper
For the Salad
- sugar snap peas
- cucumber
- green onion
- crumbled goat cheese
- chopped pistachios
- fresh dill
Dijon Vinaigrette
- shallot
- garlic clove
- rice wine vinegar
- fresh lemon juice
Instructions
- Preheat oven to 375°F (190°C). Brush salmon with a mix of my Garden Witch Radish Butter, salt and pepper, and top with lemon slices and dill. Roast for 12–15 minutes, until cooked through.
- Whisk together shallot, garlic, vinegar, lemon juice, Dijon, and maple syrup. Slowly whisk in olive oil until well combined. Season to taste.
- Toss snap peas, cucumber, and green onions with a bit of the vinaigrette. Plate and top with goat cheese, pistachios, and dill.
- Place the salmon on the salad, drizzle with extra vinaigrette, and garnish with herbs, lemon zest, or flaky salt if desired.
Hint: For extra crunch and color, blanch the snap peas in boiling water for 30 seconds, then plunge them into an ice bath. This keeps them crisp-tender and bright green—perfect for a show-stopping salad.
Substitutions
- Salmon - You can swap the salmon with grilled chicken or tofu steaks if you're looking for an alternative protein. For a quicker option, smoked salmon or even canned salmon can work beautifully and still complement the salad’s fresh flavors.
- Goat Cheese - If goat cheese isn’t your thing, feta makes a great substitute with its firm texture and briny flavor. For a dairy-free version, use cashew cheese or your favorite plant-based alternative.
- Pistachios - Toasted almonds, walnuts, or even sunflower seeds can be used in place of pistachios for a different kind of crunch. If you’re avoiding nuts altogether, roasted chickpeas add both texture and a bit of protein.
Variations
- Spicy - To add a kick of heat, mix some chili flakes or harissa into the Dijon-olive oil glaze before roasting the salmon. Add finely minced jalapeño or a dash of hot sauce to the vinaigrette for extra spice. Toss a few slices of spicy radish or fresh chili into the salad, and consider garnishing with a drizzle of chili oil or pickled red onions for an added punch.
- Deluxe - For a more elegant version, use a wild-caught king salmon fillet and top it with thin slices of Meyer lemon and fresh tarragon along with the dill. Replace the maple syrup in the vinaigrette with champagne honey and use champagne vinegar for a refined flavor. Enhance the salad with avocado slices, microgreens, edible flowers like pansies or nasturtiums, and thin shavings of fennel. Finish with a sprinkle of flaky sea salt and a drizzle of truffle oil or some Parmesan curls.
- Kid friendly - For younger eaters, keep the salmon simple by brushing it with olive oil, a little lemon juice, and a sprinkle of salt—skip the mustard. Make a mild vinaigrette with just olive oil, lemon juice, and a tiny touch of honey. Use familiar veggies like cucumber slices and peas in the salad, and omit the onions and nuts. Instead of pistachios, try toasted breadcrumbs or tiny croutons for some gentle crunch. You can even serve the salad deconstructed with a dipping sauce on the side.
Equipment
- Small baking sheet
- Parchment paper or silicone baking mat
- Small mixing bowl (for Dijon and olive oil glaze)
- Medium mixing bowl (for salad ingredients)
- Small bowl or jar (for whisking vinaigrette)
- Whisk or fork (for vinaigrette)
- Measuring spoons
- Chef’s knife
- Cutting board
- Citrus juicer or reamer (optional, for lemon juice)
- Spoon or brush (to spread garden witch radish butter on salmon)
- Serving plates or bowls
You can find my kitchen tavern favorites here!
Green Garden Salmon Salad
Equipment
- 1 small baking sheet
- Parchment Paper
- 1 Small Mixing Bowl for dijon vinegarette
- 1 Medium Mixing Bowl for salad ingredients
- 1 small bowl or jar for vinegarette
- 1 whisk or fork for vinaigrette
- Measuring spoons
- Sharp Knife
- Cutting Board
- citrus juicer
- spoon or brush for salmon
- serving plates or bowls
Ingredients
For the Salmon
- 1-2 small wild caught salmon fillets
- 1 tbsp garden witch radish butter
- 2 thin lemon slices
- 2-3 sprigs fresh dill
- salt & pepper to taste
For the Salad
- 1 cup sugar snap peas chopped
- ½ large cucumber chopped
- 2 green onions thinly sliced
- 2 tbsp crumbled goat cheese
- 2 tbsp chopped pistachios
- 1 tbsp chopped fresh dill
Dijon Vinegarette
- 1 small shallot finely minced
- 1 small garlic clove grated or minced
- 1 tbsp rice wine vinegar or white wine vinegar
- 1 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 tsp maple syrup or honey
- 3 tbsp olive oil extra virgin
- salt & pepper to taste
Instructions
- Preheat oven to 375F and line a small baking sheet with parchment paper. Brush the garden witch radish butter over the salmon. Season with salt and pepper, top with lemon slices and dill then roast for 12-15 minutes, until the salmon flakes easily. Let cool slightly.
- While the salmon roasts, whisk together the shallot, garlic, vinegar, lemon juice, dijon and maple syrup. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
- Toss snap peas, cucumber, and green onions with a few spoonfuls of the vinaigrette. Arrange on a plate and top with goat cheese, pistachios and dill.
- Add the roasted salmon on top, drizzle more vinaigrette and garnish with sea salt, lemon zest or fresh herbs if desired.
Storage
Store leftover roasted salmon in an airtight container in the refrigerator for up to 2 days. Keep the salad ingredients and vinaigrette separate if possible to prevent sogginess. The assembled salad is best eaten fresh but can be stored in the fridge for up to 1 day. When ready to serve, gently toss the salad with vinaigrette and reheat the salmon if desired (either in a low oven or briefly in a skillet).
FAQ
You can prepare the salad ingredients and vinaigrette separately a few hours in advance, but it’s best to roast the salmon just before serving to keep it tender and juicy. Assemble the salad right before eating for the freshest texture.
Yes! Just be sure to thaw the salmon completely and pat it dry before roasting to get the best texture and flavor.
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