Delicious Dilled Salmon Salad with Creamy Lemon Vinaigrette Recipe

By Camine Pappas @ifeellikecooking

Salmon is a versatile fish that pairs beautifully with fresh herbs and bright citrus flavors. This dilled salmon salad with creamy lemon vinaigrette offers a perfect balance of rich, buttery salmon and crisp, refreshing greens. It’s a quick, satisfying meal that feels both light and indulgent. Whether you’re looking for a healthy lunch or an elegant dinner, this recipe delivers bold flavors with simple ingredients.

Dilled Salmon Salad

Ingredients You Will Need

This recipe serves two and combines fresh salmon with yellow squash, spring greens, and a unique creamy lemon vinaigrette. Here’s what you’ll need:

• ¾ lb. Atlantic salmon, skin removed and cut into large chunks

• 2 cups yellow squash, sliced into ½ inch pieces

• ½ teaspoon dried dill weed

• 1 tablespoon fresh parsley

• 3 tablespoons salted butter

• 3 tablespoons fresh squeezed lemon juice

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• ½ a sweet apple (Fiji or similar), sliced small

• 2 cups spring greens

• 2 tablespoons light oil

• 2 tablespoons Olivezia Sicilian lemon balsamic

• 4 thin lemon slices

  
  

For the Creamy Lemon Vinaigrette

• ¼ cup mayonnaise

• 1 tablespoon yellow mustard

• 2 tablespoons fresh squeezed lemon juice

• 1 tablespoon Olivezia Fernleaf Dill Olive Oil

• ½ teaspoon sugar

• ¼ teaspoon kosher salt

• 1/8 teaspoon black pepper

• 1/8 teaspoon smoked paprika (adds a subtle smoky depth)

  
  

Step-by-Step Cooking Instructions

Preparing the Vinaigrette

Start by whisking together all the vinaigrette ingredients in a bowl. This creamy lemon dressing is tangy with a hint of dill and a touch of smoky paprika, which makes it stand out. Set it aside to let the flavors meld while you cook the salmon and vegetables.

Cooking the Squash and Salmon

Heat a medium saucepan over high heat and add the butter. Once melted and bubbling, add the yellow squash slices. Sauté for about 2 minutes, turning often, until the edges brown slightly. This caramelization adds a lovely sweetness and texture.

Next, add the salmon chunks to the pan. Stir gently for about 1 minute as the salmon starts to cook. Salmon cooks quickly, so stay attentive to avoid overcooking.

Add the fresh lemon juice, dried dill weed, parsley, salt, and pepper. Stir to combine, then reduce the heat to low. Let the salmon finish cooking for about 1 more minute. Move the lemon slices into the butter to caramelize them slightly, which enhances their flavor and adds a beautiful garnish.

Assembling the Salad

In a small bowl, combine the spring greens and apple slices. Toss them lightly with a bit of dill olive oil and lemon vinegar to brighten the flavors.

Arrange the greens and apples on each plate. Top with the warm salmon and squash mixture. Place a caramelized lemon slice on top of each serving for a burst of citrus aroma.

Drizzle the creamy lemon vinaigrette over the salad just before serving.

Tips for the Best Results

• Use fresh salmon: Fresh, high-quality salmon makes a big difference in flavor and texture. Look for firm, bright pink flesh.

• Don’t overcook the salmon: It should be opaque but still moist inside. Cooking it too long will dry it out.

• Caramelize the lemon slices: This step adds a subtle sweetness and a beautiful presentation touch.

• Use fresh lemon juice: Bottled lemon juice lacks the brightness and freshness that fresh-squeezed juice provides.

• Try different greens: Spring mix works well, but baby spinach or arugula also complement this salad nicely.

  
  

Why This Salad Works So Well

This salad balances rich and light elements perfectly. The salmon provides protein and healthy fats, while the yellow squash and apples add crunch and natural sweetness. The creamy lemon vinaigrette ties everything together with its tangy, herbaceous notes. Dill and lemon are classic companions to salmon, and the smoked paprika in the dressing adds an unexpected depth.

This dish is also quick to prepare, making it ideal for busy weeknights or casual entertaining. It feels fresh and healthy without sacrificing flavor or satisfaction.

Variations to Try

• Swap the yellow squash for zucchini or asparagus for a different vegetable twist.

• Add toasted nuts like almonds or walnuts for extra crunch.

• Use Greek yogurt instead of mayonnaise in the vinaigrette for a lighter dressing.

• Include fresh herbs like tarragon or chives for additional flavor layers.

  
  

Serving Suggestions

Serve this dilled salmon salad with our crusty bread like the Tribecca Artisan Bread available at Olivezia. It also pairs well with a chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio, which are available at at Olivezia and complements the lemon and herb flavors

For a heartier option, add cooked quinoa or farro to the salad base. This will make it more filling while keeping the fresh, vibrant taste.