Our goal is to try and stick to a Mediterranean diet as best as we can. Of course we have slip ups and consume a little more of things we shouldn’t be eating. For the most part, we do our best to eat in moderation and try not to feel so guilty when we have that extra glass of wine or a little bit of a bigger piece of dessert. I mean you gotta live on the edge sometimes 🙂

We took inspiration from Mediterranean flavours and combined them all in this delicious salad. It’s filled with everything you need; vegetables, fruits, healthy fats, and olive oil. We could have taken it one step further and done whole grain croutons instead of ciabatta but that was just a personal preference and we like the way they crisp up in the oven. By all means go for some whole grain bread instead.

While the salmon is baking, this gives you plenty of time to cut and prep all of your salad ingredients. It’s a perfect multi-task meal that all comes together in 15 minutes. It’s that simple! We decided to pair this salad with a nice light vinaigrette. A little goes a long way here. You really don’t need much to dress this salad up. It is already beautiful on it’s own and certainly looks restaurant worthy. We chose to incorporate dill flowers because they are beautiful to look at and smell delicious and of course are in season in the summer time. Regular dill would work just as nicely here if you can’t find the flowers. We sourced ours at our local grocery store located with all the other herbs and you can also find the flowers at local farmers markets as well.

Print Recipe

salmon salad with white balsamic & dill vinaigrette

Easy salmon salad filled with avocados, olives, tomatoes, red onions, mozzarella, cucumber, and ciabatta crisps tossed in a light white balsamic, lemon and dill vinaigrette.

Course: Salads

Keyword: arugula, dill, flaky, food, food photography, fresh, light, low calories, salad, salmon, salmon salad, summer, white balsamic

Servings: 4

Author: the communal feast

Ingredients

• 1 package baby arugula
• 1/2 lb salmon fillets per person skin or skinless
• 1/2 cup green olives pitted
• 1 cup grape tomatoes halved
• 1/2 cucumber
• 1/3 cup red onions thinly sliced
• 1 avocado cut
• 1 package bocconcini mozzarella
• 1 ciabatta baguette thinly cut
• 1 lemon
• 1 tablespoon olive oil
• 1 tablespoon white balsamic
• salt and pepper to taste
• optional: dill flower to garnish

Instructions

• Heat oven to 400 degrees Fahrenheit, line a baking sheet with parchment paper and place salmon fillets skin side down, drizzle with olive oil, lemon slice, red onion and cook for 15 minutes. Salmon should be a light pink and flaky when cooked. Adjust if cooking larger pieces
• Meanwhile prepare the salad, place arugula in the bottom of a large salad bowl, top with remaining salad ingredients; tomatoes, cucumber, olives, mozzarella, red onion, avocado and baguette crisps.
• To make the croutons, thinly slice the ciabatta baguette and place on a lined baking sheet. lightly spray in olive oil and toss in the oven to allow a light crisp during the final minutes of cooking the salmon.
• To make the vinaigrette combine all the ingredients; lemon juice, olive oil, white balsamic, salt and pepper, dill and mix well to incorporate
• To serve place the cooked salmon fillets over top of the salad, lightly drizzle the vinaigrette over top, season with additional salt and pepper if needed and place dill flowers scattered overtop.
• Heat oven to 400 degrees Fahrenheit, line a baking sheet with parchment paper and place salmon fillets skin side down, drizzle with olive oil, lemon slice, red onion and cook for 15 minutes. Salmon should be a light pink and flaky when cooked. Adjust if cooking larger pieces
• Meanwhile prepare the salad, place arugula in the bottom of a large salad bowl, top with remaining salad ingredients; tomatoes, cucumber, olives, mozzarella, red onion, avocado and baguette crisps.
• To make the croutons, thinly slice the ciabatta baguette and place on a lined baking sheet. lightly spray in olive oil and toss in the oven to allow a light crisp during the final minutes of cooking the salmon.
• To make the vinaigrette combine all the ingredients; lemon juice, olive oil, white balsamic, salt and pepper, dill and mix well to incorporate
• To serve place the cooked salmon fillets over top of the salad, lightly drizzle the vinaigrette over top, season with additional salt and pepper if needed and place dill flowers scattered overtop.