I created this healthy salmon salad recipe to use up our salmon leftovers (sometimes I underestimate a large Alaskan salmon filet).
Furthermore, my mission was to add a new healthy protein packed lunch option to the mix. The secret to making a filling salad is adding protein, healthy fat, fiber and flavor!
There are so many ways to eat salmon salad! Use this leftover salmon option as a salad topping, sandwich meat, use on crackers or on celery sticks. It’s a great tuna salad alternative and full of omega 3’s and protein.
Tips for grilling salmon:
- Buy fresh fish with skin on
- Clean grill
- Pre-heat to 300F
- Place salmon in foil with seasonings and olive oil or with favorite dressing
- Wrap up fish tightly in foil packet
- Grill for 15-20 minutes or until fish fully cooked and flakey (fish meat should not be transparent)
- Take fish out of foil and sear 30 seconds each side
Salmon Salad Nutrition Info:
Salmon: is a great food source of omega 3 fatty acids. These heart healthy fats have been shown to decrease inflammation, chronic disease risk factors and lower blood pressure. This high protein fish is a great way to change it up and full of B vitamins.
Greek Yogurt: Swap mayo out with Greek yogurt as a more nutrient dense option! It’s lower fat, got probiotics, protein, vitamin D and calcium! Greek yogurt health benefits, outweigh mayo any day.
Strawberries: are a good food source of vitamin C, fiber and antioxidants! Strawberries are a great way to flavor salad and can help with using less dressing.
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