7 Days Fun of Clean RecipesDownload
18Mar, 24
Clean Food Love
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Zesty Lemony Salmon Salad

Whoever said “Simple is Best” was talking about this Zesty Lemony Salmon Salad!

It’s such a simple one, yet it’s also fantastically delicious. An absolute treat for springtime!

The crisp fresh Romaine, combined with the buttery-flaky warm salmon, crisp fresh veggies, all drizzled in a burst of zesty lemony dressing…Light and

Fresh, plus super satisfying!

Just wait until you taste your salmon after it’s sauteed in this DELICIOUS dressing mixture. You’ll want to make this recipe over and over!

Rachel’s tips:

Make SURE that you actually love the taste of the olive oil that you use for your salads such as this, because your salad will come out tasting very much like the oil you use. They each have their own unique flavor.

The fresh lemon zest really elevates your salad game! Don’t skip it!

🍋 ALWAYS use freshly squeezed lemon juice from an actual fresh lemon.

Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

🐟Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I typically will only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon happens to be on SALE….then it’s on at my house!

4 servings


  • 11/2 lbs salmon filets
  • 2 large fresh lemons, zest and juice of
  • 1/3 cup extra virgin olive oil or light tasting avocado oil
  • sea salt and ground pepper, to taste
  • 2 Tbsps raw honey or pure maple syrup
  • 2 Tbsps Dijon mustard
  • 2 large heads romaine lettuce, chopped
  • 1 bunch fresh cilantro, chopped
  • 2 large cucumbers, sliced
  • 1 red onion, halved and thinly sliced


Pat your salmon dry using a paper towel. Set aside on the counter for 10 minutes or so to come closer to room temp.

Meanwhile, prepare your zesty dressing:
In a small bowl, whisk your freshly squeezed lemon juice, lemon zest, oil, sea salt, pepper, raw honey/maple syrup, and Dijon until well combined.

Pour about 1/3 of this dressing over your raw salmon and rub it on all sides to coat well.
Reserve the remaining portion of your zesty dressing mixture to use as salad dressing, making sure it doesn’t touch the raw fish.

Preheat a large skillet to medium-high before adding the fish. Cook your salmon filets around 5 minutes per side until golden and flaky, flipping once. Actual cooking time will vary depending on the thickness of your fish.

Meanwhile, in a large bowl (or use 4 single-serving bowls) add your chopped lettuce, cilantro leaves, cucumber, and onion. Drizzle with the reserved dressing and toss.

Top your salad with cooked flaky salmon and serve immediately.

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