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3 from 1 vote

Wild Salmon Vegetable Salad with Lemon Miso Dressing

Nutrient-rich and super fresh, this salad has everything you'd want to keep yourself healthy and full.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Salad
Cuisine: Universal
Keyword: Gluten-Free
Servings: 2 people
Calories: 403kcal


For the Salad

  • 10 ounces wild salmon fillets skin on or 2-6 ounce cans of wild salmon*
  • 1 lemon small, cut into 1/2 inch slices
  • 2 teaspoons extra virgin olive oil
  • 4 cups baby romaine or mixed baby greens, rinsed
  • 1 cup napa cabbage rinsed and thinly shredded
  • 2 green onions thinly sliced
  • 1 carrot shaved and diced
  • 1 persian cucumber thinly sliced in rounds
  • 1 sheet of nori seaweed cut into small pieces (optional)
  • 1 recipe for Lemon miso dressing make while cooking the salmon

For the Lemon Miso Dressing

  • 2 tablespoons honey raw
  • 2 teaspoons ginger fresh peeled, grated
  • 1 lemon small, organic, peel, use flesh and juice from lemon
  • 2 tablespoons white miso non-genetically modified
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon filtered water


To Make the Salad

  • If you purchased fresh salmon fillets remove any pin bones and place salmon fillets skin side down on top of lemon slices in a baking sheet lined with parchment or lightly greased. Drizzle salmon with 2 teaspoons of olive oil and season to taste with unrefined sea salt and fresh ground black pepper.
  • Set salmon aside at room temperature for around 15 minutes while you preheat the oven at 250 ̊ F (120 ̊ C).
  • Once oven preheats place salmon in oven and cook for 25-30 minutes depending on thickness of fish. To check doneness of fish stick a knife in center of the fillets and remove. Fish is done when knife slides out easily. The fish will still look slightly translucent in color but it is done.
  • Remove fish and cool. Remove fillets from skin and break into pieces. If using canned salmon, drain and flake into small chunks. Set aside while you assemble the salad.
  • Place lettuce on plates and top with all the remaining salad ingredients. Drizzle with lemon miso dressing and enjoy!

To Make Lemon Miso Dressing

  • Makes around 1 cup.
  • Add all ingredients for dressing in blender and blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside the dressing while you put together the salad.
  • Store leftover dressing in glass jar in the refrigerator for up to 1 week.


*Feel free to use canned wild sockeye or pink salmon that is boneless and skinless as a quick alternative


Serving: 1salad | Calories: 403kcal | Carbohydrates: 21.1g | Protein: 18.9g | Fat: 28.7g | Saturated Fat: 4.6g | Cholesterol: 45mg | Sodium: 397mg | Fiber: 3.6g | Sugar: 11.5g |
SmartPoints (Freestyle): 13