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Seared Salmon Salad with Lemon Vinaigrette
  • Prep
    5 min prep
  • Cook
    15 min cook
  • Servings

Seared Salmon Salad with Lemon Vinaigrette

Photo & Recipe by: Spoon Fork Bacon


  • ¼ cup fresh lemon juice (from 1 lemon)
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 minced garlic clove (about ¼ teaspoon)
  • ½ cup extra virgin olive oil
  • salt and black pepper to taste
Salmon salad:
  • 1 ½ tablespoons vegetable oil
  • 2 (4 ounce) salmon fillets
  • 4 ounces mixed greens
  • 6 strawberries, hulled and sliced
  • ¼ cup chopped walnuts
  • ⅛ small red onion, thinly sliced
  • ½ avocado, thinly sliced
  • 4 ounces Montchevre® Goat Cheese Crumbles
  • salt and black pepper to taste


  1. In a small bowl combine lemon juice, honey, mustard, and garlic and whisk together.
  2. Slowly drizzle oil in a steady stream while whisking until mixture has emulsified.
  3. Season with salt and pepper and stir together.
  4. Set aside.
Salmon salad:
  1. Generously season salmon fillets with salt and pepper.
  2. Place a pan over medium-high heat.
  3. Once pan is hot add oil and swirl around to coat.
  4. Add salmon fillets, skin-side up, and sear for about 5 minutes.
  5. Lower heat to medium and gently flip each fillet.
  6. Continue to sear salmon for an additional 5 minutes or until fillets have just cooked through.
  7. Remove salmon from pan and roughly flake apart using a fork.
  8. Pour 1/3 cup vinaigrette into a large mixing bowl and top with mixed greens.
  9. Gently toss together until greens are evenly coated.
  10. Divide greens between two large plates/bowls and top with flaked salmon, strawberries, avocados, red onion, and walnuts.
  11. Finish each salad with a generous sprinkle of goat cheese crumbles.
  12. Serve.

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