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Salmon Salad with Dill Sauce

Salmon Salad with Dill Sauce

This salmon salad is bursting with flavour and goodness. It comes together in 30 minutes and is gluten, nut, dairy and sugar free.
Course Main Dish
Cuisine Dairy Free, Gluten Free, No Added Sugar, Nut Free, Wheat Free
Servings 4 as a meal


  • 400g salmon fillets skin on
  • 1 tsp olive oil
  • 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 4 C baby spinach
  • 1 C rocket
  • 2 C Cherry Tomatoes sliced
  • 2 avocados sliced

Dill Sauce

  • 6 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tsp mustard
  • 1 garlic clove
  • 4 tbsp fresh dill
  • 2 tbsp fresh chives


  • Preheat the oven to 200C
  • Place the salmon, skin side down on a baking pan. Sprinkle salt and pepper on the salmon and drizzle with a teaspoon of olive oil. Bake for 15-18 minutes or until the fish easily flakes and is light pink in the centre. Remove and set aside.
  • While the salmon is cooking make the dill sauce by combining all the ingredients in a blender and blitzing until smooth.
  • Prepare the salad ingredients and add to a large serving bowl.
  • Cut the salmon into chunks, you can just use a fork to separate pieces. Add to the salad.
  • Pour the dill sauce over the salad and mix well.