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Citrus Dill Salmon Salad

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Servings 4 servings


  • 1 1/2 pounds skinless salmon cut into 4 fillets
  • 2 tablespoons ghee melted
  • 1 tablespoon lemon juice
  • Sea salt and freshly ground black pepper to taste
  • 1 head Romaine lettuce or other leaf lettuce
  • 1 small red onion sliced
  • 1 small cucumber sliced
  • 1 cup halved cherry tomatoes
  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon dried dill
  • Pinch onion powder
  • Pinch sea salt
  • 1 clove garlic pressed


  • Preheat oven to 350 degrees. Rinse salmon and pat dry. In a small bowl, combine ghee and lemon juice then brush evenly over salmon; season with salt and pepper. Bake for 6 to 10 minutes or until fish flakes easily when tested with a fork. In a large bowl, toss together lettuce, onion, cucumber and cherry tomatoes. In a small bowl, whisk together remaining ingredients (olive oil through garlic). Arrange salad on dinner plates and top with a salmon fillet; drizzle with vinaigrette.


SERVING SUGGESTION: A relish tray of raw baby carrots, broccoli and cauliflower florets and green and red bell pepper strips.
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