Fresh Salmon Summer Salad with Lemon Vinaigrette

Ingredients

• 1.9 L (8 cups)salad greens, in small pieces
• 454 g (1 pound)salmon fillet, poached
• 225 g (1½ cups)fresh blueberries
• To garnishlemon zest
• 30 ml (2 tablespoons)fresh lemon juice
• 120 ml (½ cup)extra-virgin olive oil
• 30 ml (2 tablespoons)white wine vinegar
• To tastesalt and pepper
• 3 g (1 tablespoon)fresh chives

Instructions

1. 1

   Arrange the greens

   Divide the salad greens between four salad plates.

2. 2

   Add the salmon

   Tear the poached salmon into medium-sized pieces and arrange them over the greens.

3. 3

   Finish the salads

   Scatter the blueberries over the salmon and greens, then garnish with lemon zest.

4. 4

   Mix the vinaigrette

   Put the lemon juice, olive oil and vinegar in a jar or blender. Shake or blend until emulsified, then whisk in the chives and season with salt and pepper to taste.

5. 5

   Dress and serve

   Drizzle the vinaigrette over each salad, or serve it on the side.

What is a fresh salmon summer salad?

This is a composed salad rather than a tossed one: poached salmon sits over leafy greens, with blueberries and lemon bringing colour and contrast. It draws on the familiar pairing of fish and fresh seasonal produce rather than a single defined regional tradition.

The version works because the rich salmon and olive oil dressing are offset by tart lemon, crisp leaves and juicy berries. Since the salmon is already poached, assembly takes only a few minutes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 28g protein, 10g carbs, 40g fat.

The salmon supplies most of the protein, while the olive oil is the main source of fat. The greens and blueberries contribute most of the carbohydrates, along with fibre and natural sugars. Pair a serving with wholemeal bread or potatoes if you want a more filling plate.

Choose the greens and salmon

Salad greens: Use a mix of leaves or one variety, cut or torn into small pieces so they are easy to eat. Make sure they are dry before plating, which helps the vinaigrette cling rather than pool.

Poached salmon: Let it cool enough to handle, then tear it into medium pieces. This gives the salad a relaxed texture and helps distribute the fish across the plates.

Build contrast with berries and lemon

Blueberries: Scatter them over the plated salad instead of mixing them in, so they remain intact and distinct from the fish. Their sweetness balances the sharpness of the vinaigrette.

Lemon zest: Add it just before serving for a fragrant finish. Zest only the yellow outer layer, avoiding the bitter white pith.

Emulsify the vinaigrette

Oil and acid: Shaking or blending the olive oil with lemon juice and vinegar briefly combines the ingredients into a more cohesive dressing. If using a jar, seal it well before shaking.

Chives and seasoning: Stir in the chives after emulsifying, then taste and adjust the salt and pepper. The dressing can be served separately so everyone can add the amount they prefer.

Serve at the right temperature

Salmon temperature: The recipe uses poached salmon, so the cooking happens beforehand; the five-minute total is for putting the salads together. Chilled or cool salmon works well with the fresh leaves and berries.

Dressing: Add it shortly before eating to keep the greens lively. If the salad needs to wait, keep the vinaigrette separate and dress each plate at the table.

What to serve alongside

For a more substantial meal, offer crusty bread or boiled new potatoes alongside the salad. Keep any side simply seasoned so it does not overwhelm the lemon, berries and chives.

For a lighter accompaniment, serve the salad on its own or with a bowl of clear soup.

Recipe notes & tips

• Dry the greens thoroughly after washing so the dressing does not slide off.
• Let the poached salmon cool before tearing it into pieces.
• Shake the vinaigrette just before serving if it has separated.
• Keep some blueberries whole and evenly distribute them across the four plates.
• Taste the dressing before adding salt, as the salmon may already be seasoned.

Variations

• Add cucumber: Slice it thinly for extra crunch and freshness.
• Swap the berries: Use sliced strawberries when they are in season.
• Add toasted nuts: Scatter a few walnuts or almonds over the salad for crunch.
• Use dill: Replace the chives with chopped fresh dill for a different herbal note.
• Make it peppery: Add a handful of watercress among the salad greens.

Common mistakes to avoid

• Wet leaves: Excess water dilutes the dressing; dry the greens well before plating.
• Overmixing the salmon: Small flakes can disappear into the salad; tear it into medium pieces.
• Dressing too early: The leaves can wilt while waiting; dress just before serving.
• Skipping the taste check: Lemon and vinegar vary in sharpness; season the vinaigrette to taste.
• Using bitter zest: Grating into the white pith can affect the flavour; zest only the yellow peel.

How to store

Store undressed salad components and vinaigrette separately in airtight containers in the fridge and use within 1–2 days. Keep cooked salmon chilled and follow any shorter storage guidance for the salmon you used; reheat it gently if you prefer it warm, then add it to freshly plated greens.

Frequently asked questions