Salmon Vegetable Salad

Salmon Vegetable Salad
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 2

10 minutes

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Calibri; color: #000000} Cool off this summer with our refreshingly, chilled Salmon Vegetable Salad! Toss together our Boneless, Skinless Wild Caught Pink Salmon with plenty of fresh veggies and a lemon dill dressing. Serve with warm rolls.  


  • 1 (5 oz.) Can - Boneless, Skinless Wild Caught Pink Salmon, drained
  • 1 large tomato, diced, seeds removed
  • 1 medium cucumber, diced, seeds removed
  • 14 red onion, sliced
  • Leaf lettuce
  • Lemon dill dressing
  • 2 Tbsp. lemon juice (about 1 lemon)
  • Zest from 1 lemon
  • 14 cup olive oil
  • 14 tsp. dill (dried)
  • Pepper, to taste


  • Place salmon, tomato, cucumber and onion in a medium bowl and toss gently to combine.
  • To make the dressing: place lemon juice and lemon zest in a small bowl. Gradually whisk in olive oil, dill and pepper.
  • Toss dressing with the salmon and vegetables. Place on 2 lettuce-lined plates and serve with a warm roll.
Servings Per Container: 2
When using 1 (5 oz.) Can - Boneless, Skinless Wid Caught Pink SalmonServing Size: 364G
Amount Per ServingDV%*
Total Fat30g30g
Saturated Fat4.5g4.5g
Trans Fat0g0g
Total Carbohydrate10g3%10g
Dietary Fiber3g12%
Total Sugars6g6g
Includes Added Sugars
Vitamin A20%
Vitamin C45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.