Sun-dried Tomato Salmon Salad

Name: Sun-dried Tomato Salmon Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups mixed salad greens; 1 cup cherry tomatoes, halved; 1/2 cup sun-dried tomatoes, chopped; 2 fillets of salmon (about 6 oz each); 1/4 cup feta cheese, crumbled; 1/4 cup red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Healthy Lifestyle Dishes

I absolutely love preparing this Sun-dried Tomato Salmon Salad for a light yet satisfying meal. The combination of flaky salmon with the tanginess of sun-dried tomatoes creates an unforgettable burst of flavor. I often whip this up for lunch or a quick dinner after a long day, and it never fails to impress. It’s packed with nutrients and makes a beautiful presentation on the plate, perfect for any occasion. Trust me, once you try this salad, it’ll become a go-to recipe in your kitchen!

Created by

Anna

Last updated on 2026-02-17T15:14:20.554Z

As I experimented with different salad recipes, I realized that combining flavors was the key to creating something delightful. The sun-dried tomatoes add a hint of sweetness, which perfectly complements the savory salmon. I also discovered that a simple homemade lemon vinaigrette ties everything together, giving the dish a refreshing finish.

While preparing this salad, I recommend letting the salmon rest before flaking it into the salad mix. This allows the moisture to settle, ensuring a tender bite every time. Paired with fresh greens and a sprinkle of feta, this dish blows traditional salads out of the water!

Why You Will Love This Recipe
Delicious balance of flavors with sun-dried tomatoes and salmon
Quick to prepare for busy weeknight dinners
Fresh ingredients make it a healthy choice

Enhancing Flavor With Fresh Ingredients

Using fresh ingredients in the Sun-dried Tomato Salmon Salad greatly enhances the overall flavor profile. Opting for high-quality sun-dried tomatoes can elevate your dish, as they bring intense sweetness and a chewy texture that complements the flaky salmon. If you can't find jarred sun-dried tomatoes in oil, you can substitute with dry sun-dried tomatoes; just make sure to hydrate them in warm water for at least 30 minutes before chopping to revive their texture.

When selecting your mixed greens, consider incorporating arugula or baby spinach for a slightly peppery note that balances the richness of the salmon. Pairing different types of greens creates a more complex flavor and adds a vibrant color to your salad. Fresh herbs, such as basil or parsley, can also add an extra layer of flavor, complementing the sun-dried tomatoes beautifully.

Perfecting the Salmon

Cooking the salmon correctly is key to achieving the desired texture in your salad. When grilling or pan-searing, make sure to monitor the doneness closely; ideally, the fish should flake easily yet remain moist. Aim for a perfect medium-rare by cooking until the internal temperature reaches about 125°F (52°C), then let it rest off the heat for a couple of minutes. This allows residual heat to continue cooking the fish gently, preventing dryness.

If you're looking to save time, feel free to cook the salmon in advance. Store leftover cooked salmon in an airtight container in the fridge for up to three days. This way, you can quickly toss it into salads or wraps for nutritious meals throughout the week—just make sure to enjoy it cold or gently reheated for the best taste.

Ingredients

Gather these fresh ingredients:

Salmon and Salad Ingredients

2 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cup sun-dried tomatoes, chopped
2 fillets of salmon (about 6 oz each)
1/4 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced

For the Lemon Vinaigrette

2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Make sure everything is fresh for the best flavor!

Instructions

Follow these simple steps to create your salad:

Cook the Salmon

Preheat your grill or skillet over medium-high heat. Season the salmon fillets with salt and pepper, and cook for about 4-5 minutes on each side, or until cooked through. Set aside to cool slightly before flaking.

Prepare the Dressing

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.

Assemble the Salad

In a large bowl, combine mixed greens, cherry tomatoes, sun-dried tomatoes, and red onion. Drizzle with the vinaigrette and toss gently to coat.

Finish with Salmon and Feta

Top the salad with flaked salmon and crumbled feta cheese. Serve immediately and enjoy!

This salad is best served fresh!

Pro Tips

For a smoky flavor, try grilling the salmon. You can also substitute the feta with goat cheese for a different taste.

Serving Suggestions

This Sun-dried Tomato Salmon Salad can be a delightful main course on its own, but you can elevate the meal by serving it with a side of crusty bread or a light soup. It also works wonderfully as a filling for whole-grain wraps or as a topping for quinoa bowls, adding an extra layer of protein and flavor. For those who enjoy a nutty crunch, topping the dish with toasted pine nuts or walnuts can enhance texture while providing healthy fats.

For a bit of heat, try adding sliced jalapeños or a sprinkle of red pepper flakes to the vinaigrette. This small addition can transform the salad, making it more exciting without overwhelming the other flavors. Another way to modify it is by varying the cheese; goat cheese can lend a tangy contrast that pairs beautifully with the sweetness of sun-dried tomatoes.

Storage Tips

If you have leftovers, store the salmon and salad components separately to maintain freshness. The greens can wilt quickly, so layering the flaked salmon between the tomatoes and dressing can help protect them. Ideally, consume the salad within 24 hours for the best texture and flavor; however, the components can be kept in the fridge for up to two days.

Should you wish to make this salad ahead of time for meal prep, consider keeping the dressing in a sealed jar and adding it just before serving. This keeps the greens crisp and vibrant. If you're dealing with crumbled feta from a larger block, you'll find it lasts longer and retains better flavor—just make sure to seal it properly to avoid moisture.

Questions About Recipes

→ Can I use canned salmon?

Yes, canned salmon works well in this recipe, but fresh salmon gives a better texture.

→ Is there a substitute for sun-dried tomatoes?

You can use roasted red peppers or fresh tomatoes if you prefer.

→ How long will leftovers last?

Leftover salad can be stored in the fridge for up to 2 days but is best served fresh.

→ Can this salad be made in advance?

Yes, you can prepare the salad components in advance but add the dressing just before serving to keep greens crisp.