Lemon Dill Salmon Salad (Whole30, Paleo, AIP)
Quick and easy nutrient dense lunch.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch, Main Course, Meals
Cuisine: American
Servings: 4 servings
Calories: 542kcal
Cost: $15
- 2 pounds salmon wild caught
- 4 whole lemons juiced
- 1/2 cup capers
- 1/2 cup almond slivers omit for elimination phase of AIP
- 1/2 cup purple onion diced
- 3 tbsp dried dill weed
- 2 tbsp dried oregano
- 2 pinches sea salt
- 4 tbsp EVOO plus a little extra for drizzling salmon
Preheat the oven to 350. Lay the salmon out on a baking sheet and drizzle with olive oil (approx 1 tbsp.) Cook the salmon for 20 minutes for well done. Once the salmon is cooked, shred the salmon with a fork and remove the skin.
Mix the salmon with all other ingredients. I like to prep this recipe in advance and serve cold with greens. ENJOY!
You can store this dish in the fridge for up to 3 days.
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Calories: 542kcal | Carbohydrates: 7g | Protein: 49g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 905mg | Potassium: 1310mg | Fiber: 3g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 4mg