30-Minute Baked King Salmon Salad
A protein-packed salad featuring tender baked king salmon seasoned with garlic and onion powder, served over fresh mixed greens with cucumbers, tomatoes, and feta cheese. The creamy lemon dill dressing adds bright, herbaceous flavor while crispy shoestring potatoes provide an unexpected textural contrast. Perfect for a light dinner or elegant lunch when you want something satisfying yet refreshing.
Ingredients
- 1 lb King SalmonAtlantic salmon1:1none
similar texture and flavor
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ lemon, sliced
- 6 cups mixed greens
- 2 mini cucumbers, sliced
- 1 package tomatoes on the vine
- 3 oz feta cheese
- ⅓ cup shoestring potatoestoasted pine nuts1:1noneadds tree_nuts
different crunch
- ⅓ cup lemon dill sauceranch dressing1:1none
different flavor profile
- 1 tbsp extra virgin olive oil
Instructions
- 1
Preheat the oven to 350°F
- 2
Pat the salmon dry and place on a lined baking sheet
- 3
Season salmon with salt, black pepper, garlic powder and onion powder
- 4
Top salmon with lemon slices
- 5
Bake the salmon for 20 minutes
- 6
Add mixed greens, cucumbers, tomatoes, feta cheese, and shoestring potatoes to a large bowl or platter
- 7
Combine the lemon dill sauce with olive oil
- 8
Top the salad with the baked salmon and dressing
- 9
Serve immediately
Tips
Pat salmon completely dry before seasoning for better browning and texture.
Let salmon rest for 5 minutes after baking to retain juices when serving.
Add dressing just before serving to prevent greens from wilting.
Good to Know
Refrigerate assembled salad up to 2 hours. Store cooked salmon separately up to 3 days.
Salmon can be baked up to 1 day ahead and served cold or at room temperature.
Serve immediately after dressing to maintain crisp greens and warm salmon.
Common Mistakes
Don't overdress the salad to avoid soggy greens
Don't overcook salmon past 145°F internal temperature to prevent dryness
Substitutions
similar texture and flavor
different crunch
FAQ
Can I use frozen salmon?
Yes, thaw completely and pat very dry before seasoning. May need 2-3 extra minutes of cooking time.
What if I don't have lemon dill sauce?
Mix mayonnaise with lemon juice, chopped fresh dill, and a pinch of garlic powder as a substitute.
How long will leftovers keep?
Cooked salmon keeps 3 days refrigerated. Store salad components separately and assemble when ready to eat.