Fresh Sun-Dried Tomato Salmon Salad Recipe 5 Easy Steps for Perfect Spring Greens

“You won’t believe where I first tasted this salad,” my friend Mark said, passing me a forkful during a backyard barbecue last May. The sun was just dipping behind the maple trees, and the sizzle from the grill mingled with the fresh scent of basil and lemon. Honestly, I wasn’t expecting much from a simple salad, but that first bite—the tangy sun-dried tomatoes, the flaky salmon, and the crisp spring greens—was a mini revelation.

That evening, I learned that sometimes the best recipes come from the most unexpected places. Mark, a guy who usually leaned on burgers and steaks, had whipped up this light but satisfying dish that felt like a breath of fresh air after a long week. I remember almost forgetting to bring a bowl to the table because I was chatting away, and when I finally dug in, the flavors were so vibrant it made me wonder why I hadn’t tried something like this before.

Maybe you’ve been there too—searching for that perfect spring salad that’s both healthy and exciting. This fresh sun-dried tomato salmon salad with spring greens isn’t just a salad; it’s a little celebration of textures and tastes that somehow come together effortlessly. The crunch of the greens, the sweet chewiness of the sun-dried tomatoes, and the tender, omega-rich salmon make it a dish you’ll want to come back to again and again.

It stuck with me because it’s simple enough for a weeknight but special enough for guests. Plus, the way the dressing lightly drapes over everything without making it soggy is a trick I’ve kept close ever since. So, let me tell you, this recipe has earned its spot in my regular rotation—and I bet it will in yours too.

Why You’ll Love This Fresh Sun-Dried Tomato Salmon Salad Recipe

After testing this salad countless times, I can confidently say it’s a winner for so many reasons. It’s not just a bowl of greens with some fish tossed on top—there’s real thought behind the balance of flavors and the ease of preparation.

• Quick & Easy: Ready in under 30 minutes, making it perfect for busy evenings or spontaneous lunch plans.
• Simple Ingredients: You likely have most of these pantry staples on hand, and the fresh spring greens add just the right touch.
• Perfect for Spring & Summer: Light and refreshing, it’s ideal for warmer days when you want something satisfying but not heavy.
• Crowd-Pleaser: I’ve brought this to potlucks and family dinners where it always gets compliments—kids even sneak extra bites.
• Unbelievably Delicious: The sun-dried tomatoes add a burst of umami that complements the salmon’s richness without overpowering it.

What makes this recipe stand out is the combination of sun-dried tomatoes and salmon paired with a tangy dressing that’s just right—not too tart, not too sweet. The salmon is cooked gently to keep it moist and flaky, while the spring greens offer a variety of textures, from peppery arugula to tender baby spinach. Honestly, it’s a salad that feels both gourmet and homey at the same time.

It’s the kind of recipe that makes you close your eyes for a second after the first bite and think, “Yep, I want this again.” Whether you’re looking for a healthy lunch, a light dinner, or a side dish that shines, this salad fits the bill—and then some.

What Ingredients You Will Need

This fresh sun-dried tomato salmon salad recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy-to-find fresh items, making it a go-to whenever you want something delicious without a long grocery list.

• Salmon Fillets (about 6 oz / 170 g each, skin-on for crispiness)
• Sun-Dried Tomatoes, packed in oil, roughly chopped (about ½ cup / 75 g) – I prefer brands like Bella Sun Luci for rich flavor
• Spring Greens Mix (4 cups / 120 g) – a blend of baby spinach, arugula, and radicchio adds great color and texture
• Cherry Tomatoes, halved (1 cup / 150 g) – fresh and juicy for contrast
• Red Onion, thinly sliced (¼ cup / 40 g) – adds a mild bite
• Fresh Basil Leaves, torn (a handful) – brings a fragrant herbal note
• Lemon Juice (2 tablespoons / 30 ml) – freshly squeezed is best
• Extra Virgin Olive Oil (3 tablespoons / 45 ml) – use a good quality for the dressing
• Dijon Mustard (1 teaspoon / 5 ml) – for a subtle tang
• Honey (1 teaspoon / 5 ml) – balances acidity
• Salt & Black Pepper, to taste
• Optional: Toasted pine nuts (2 tablespoons / 15 g) for crunch

You can swap the sun-dried tomatoes packed in oil for the dried ones rehydrated in warm water, but the oil-packed variety really adds depth to the salad. If you’re feeling adventurous, try adding a sprinkle of crumbled feta or swapping basil for fresh dill to change the herbaceous profile.

Equipment Needed

• Non-stick Skillet or Cast Iron Pan: For perfectly searing the salmon with minimal sticking. I usually use my well-seasoned lodge skillet.
• Mixing Bowl: To toss the salad greens and dressing without bruising the leaves.
• Sharp Chef’s Knife: Essential for chopping sun-dried tomatoes and slicing onions thinly.
• Citrus Juicer or Reamer: Helpful to get every last drop of lemon juice without seeds.
• Measuring Spoons and Cups: For accurate dressing ratios.
• Optional: Salad spinner to wash and dry greens thoroughly. If you don’t have one, pat dry with paper towels to avoid sogginess.

If you don’t have a cast iron pan, a heavy-bottomed stainless steel skillet works just fine. Personally, I find that a non-stick pan makes flipping the salmon easier, especially if you’re new to cooking fish. And hey, if you forgot your citrus juicer like I did once, just squeeze by hand and fish out the seeds—that’s kitchen life.

Preparation Method

1. Prepare the Salmon: Pat the salmon fillets dry with paper towels to get a nice sear. Season both sides with salt and black pepper. Heat 1 tablespoon (15 ml) of olive oil in your skillet over medium-high heat. Once shimmering, place the salmon skin-side down. Cook for about 4-5 minutes without moving to get crispy skin.
2. Flip and Finish Cooking: Carefully flip the fillets using a spatula. Cook for another 3-4 minutes, or until the salmon flakes easily with a fork but still feels moist inside. Transfer to a plate and let rest while you prep the salad.
3. Make the Dressing: In a small bowl, whisk together lemon juice, Dijon mustard, honey, remaining 2 tablespoons (30 ml) olive oil, salt, and pepper. Taste and adjust seasoning—if it’s too tangy, add a pinch more honey.
4. Assemble the Salad: In a large bowl, combine spring greens, sun-dried tomatoes, cherry tomatoes, red onion, and torn basil. Drizzle the dressing over and toss gently to coat everything evenly but without bruising the leaves.
5. Plate and Serve: Divide the salad between plates. Top each with a salmon fillet. Sprinkle toasted pine nuts on top if using, then add an extra twist of black pepper or a lemon wedge on the side.

Pro tip: Don’t overcrowd the pan when cooking salmon; cook in batches if needed to maintain that perfect sear. Also, rest the fish a few minutes before plating—it locks in juices and keeps the texture tender. If your sun-dried tomatoes are particularly oily, drain them a bit before adding to avoid a greasy salad.

Cooking Tips & Techniques

Getting the salmon just right can feel intimidating, but here’s what I’ve learned from a few too many overcooked dinners. First, drying the salmon well before it hits the pan is key to that coveted crisp skin. Keep the heat medium-high—not too hot or the skin burns before the fish cooks through.

When flipping, use a thin, flexible spatula and be gentle. Salmon is delicate, and a rough flip can break it apart. If you’re nervous, cook skin-side down a bit longer and finish on the other side at a lower temperature.

For the sun-dried tomatoes, draining excess oil helps keep the salad fresh instead of oily. If you want an extra burst of flavor, chop them a little finer so they distribute evenly.

Timing your salad prep while the salmon cooks is a nice multitasking trick. Toss the greens and make the dressing before the fish is done, so everything comes together fresh and fast.

Also, resist the urge to overdress the salad. A light coating keeps the greens crisp. You can always add more dressing on the side if someone prefers.

Variations & Adaptations

• Gluten-Free: This salad is naturally gluten-free. Just double-check the Dijon mustard label, as some brands add gluten-containing ingredients.
• Low-Carb/Keto: Skip the cherry tomatoes and add more avocado slices for creaminess and healthy fat.
• Vegetarian Version: Substitute grilled halloumi or marinated tofu for the salmon. Toss the sun-dried tomatoes with a splash of balsamic vinegar for extra zing.
• Seasonal Twist: In late summer, swap sun-dried tomatoes for fresh heirloom tomatoes for a juicier bite.
• Personal Favorite Variation: I once added a handful of cooked quinoa for extra texture and protein when I was craving something heartier but still light.

Serving & Storage Suggestions

This salad is best served immediately while the salmon is warm and the greens are crisp. I like to plate it with a lemon wedge on the side—some extra acidity brightens every bite.

Pair it with a chilled glass of Sauvignon Blanc or sparkling water with a splash of lime for a refreshing combo. For a more filling meal, serve alongside crusty whole-grain bread or a light vegetable soup.

If you have leftovers, store the salmon separately from the salad in airtight containers in the refrigerator. The salad greens tend to wilt once dressed, so keep them undressed and add dressing fresh before serving again.

When reheating salmon, do it gently in a low oven (about 275°F / 135°C) wrapped in foil to avoid drying out. The flavors meld nicely over a day or two, though I recommend eating within 48 hours for the best texture.

Nutritional Information & Benefits

This fresh sun-dried tomato salmon salad is packed with nutrients and balanced in flavor. A serving provides approximately 350 calories, rich in omega-3 fatty acids from the salmon, which are great for heart and brain health.

Sun-dried tomatoes offer antioxidants like lycopene, while the spring greens bring vitamins A, C, and K plus fiber. The olive oil adds heart-healthy monounsaturated fats, and the lemon juice boosts vitamin C intake.

It’s naturally gluten-free and low in carbs, making it suitable for many dietary preferences. Just be mindful if you have a seafood allergy.

From a wellness perspective, this salad feels nourishing without being heavy—perfect for days when you want to eat well but not feel weighed down.

Conclusion

This fresh sun-dried tomato salmon salad with spring greens isn’t just another salad recipe—it’s a little celebration of simple ingredients coming together with ease and taste that sticks with you. Whether you’re new to cooking salmon or looking for a salad that delivers on flavor and texture, this recipe has something special.

Feel free to tweak the herbs, swap ingredients, or add your favorite crunch. I love how flexible it is, and honestly, it’s become my go-to when I want something light but satisfying. Give it a try, and I’d love to hear how you make it your own!

Don’t forget to leave a comment below sharing your tweaks or questions, and if you want to spread the joy, sharing this recipe with friends is always appreciated. Happy cooking!

FAQs about Fresh Sun-Dried Tomato Salmon Salad

Can I use frozen salmon for this recipe?

Yes, just thaw it completely and pat dry before cooking to get that crispy skin and even cooking.

How long can I store the salad after it’s dressed?

It’s best eaten within a few hours after dressing to keep the greens crisp. Store undressed greens separately for longer freshness.

What’s the best way to reheat cooked salmon without drying it out?

Wrap it in foil and warm it in a low oven at 275°F (135°C) for about 10-15 minutes.

Can I grill the salmon instead of pan-searing?

Absolutely! Grill skin-side down over medium heat for about 4-5 minutes per side, watching carefully to avoid flare-ups.

Is this salad suitable for meal prep?

Yes, store components separately (salmon, greens, dressing) and combine just before eating to keep everything fresh.

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