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The best salmon salad lunch on a bed of greens

The Best Salmon Salad

This salmon salad is paleo, keto and Whole30 approved. It's packed with protein, healthy fats and loaded with flavor.

Course Lunch
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 people
Calories 416 kcal

Ingredients

  • 2.25 lb Salmon Sockeye, cooked and cooled
  • 8 oz Mayonnaise
  • 1 tbsp Fresh dill Chopped
  • 1 tbsp Fresh flat leaf parsley Finely chopped
  • 1/2 tsp Fresh chives Finely chopped
  • 3.5 oz Capers drained
  • Salt and pepper to taste

Instructions

  1. Flake or finely chop cooked salmon in a bowl. 

  2. Add mayonnaise, herbs and capers. Gently fold with a spatula until well combined. 

  3. Season to taste with salt and pepper. 

  4. Serve immediately over a bed of greens and garnish with a lemon wedge and more dill. 

  5. Can be stored in the fridge for up to 3 days in a sealed container.

Recipe Notes

Nutrition Facts:
Servings: 8; Calories: 416; Total Fat: 34 g; Saturated Fat: 5 g; Monounsaturated Fat: 4 g; Trans Fat: 0 g; Cholesterol: 88 mg; Total Carbohydrates: 0 g; Fiber: 0 g; Sugar: 0 g; NET CARBS: 0 g; Protein: 29 g.

*Nutrition facts are based on using my homemade mayonnaise recipe. Your nutrition and macros may vary*