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A white plate set on a wooden kitchen cutting board holds baked salmon served atop a creamy green salad drizzled with vinaigrette and garnished with herbs and lemon slices.
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Green Garden Salmon Salad

A bright and refreshing salad featuring crisp snap peas, cucumber, and green onions tossed in a tangy Dijon vinaigrette, topped with creamy goat cheese, crunchy pistachios, and tender roasted salmon infused with lemon and dill. Perfect for a light, seasonal meal that celebrates fresh garden flavors.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine: American
Keyword: cucumbers, dill, garden, green, green onions, lemon, peas, salad, salmon, vinegarette
Servings: 2

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.