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Salmon Summer Salad
Source: dLife

Fresh salmon tossed with vegetables and an herb yogurt dressing.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 281.6
Total Carbs 27.5 g
Dietary Fiber 5.5 g
Sugars 5.7 g
Total Fat 5.1 g
Saturated Fat 0.8 g
Unsaturated Fat 1.9 g
Potassium 1323.4 mg
Protein 32.0 g
Sodium 176.9 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1/2 Fruits , 3 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  salmon fillet
6 cup  cold water
0 1/2 lb  small potatoes
0 3/4 lb  fresh asparagus
6 tbsp  fresh lemon juice
2 tsp  fresh lemon peel
2 oz  plain yogurt
1 each  large garlic cloves
2 tsp  capers, drained
3 tbsp  fresh dill weed
2 tbsp  chopped parsley
0 1/4 tsp  salt
0.125 tsp  black pepper
8 each  Lettuce, red leaf, fresh, outer leaf
1 cup  fresh cherry tomatoes
  1. In large bowl, break salmon into 1/2" pieces. Set aside.
  2. In medium pan, bring 3 cups water to boil.
  3. Quarter potatoes and cook in boiling water until tender, about 10- 12 minutes. Drain and add to salmon.
  4. In medium pan, bring remaining 3 cups water to boil.
  5. Trim rough ends from asparagus and cut into 1 1/2" pieces. Cook in boiling water until just tender, about 3 minutes. Drain and add to salmon mixture.
  6. In medium bowl, create lemon-yogurt dressing by whisking together lemon juice, lemon zest, yogurt, garlic, capers, dill, parsley, salt (if using), and pepper.
  7. Drizzle over salmon mixture and toss to evenly coat salmon and vegetables. Cover and refrigerate until ready to serve.
  8. To serve, arrange 2 lettuce leaves each on 4 plates. Place equal portions of salmon salad on lettuce and garnish with cherry tomatoes.
  9. Serve immediately.

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