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earthboundfarmRecipes / Mains / Lemon-Herb Roasted Salmon Salad
Servings: 4–6
| Active Time: 20 minutes
| Total Time: 30 minutes
A beautiful, elevated centerpiece salad featuring Earthbound Farm Spring Mix and roasted
salmon. Serve with crusty bread or roasted potatoes for a full meal. This salad holds well at
room temp — perfect for patio dining.
For the Salad:
● 5 oz Earthbound Farm Organic Spring Mix
● 1 roasted salmon filet (about 1.5–2 lbs), topped with lemon slices
● 1 cup sugar snap peas, halved
● 4–6 radishes, thinly sliced
● ½ English cucumber, sliced into half-moons
● 1 cup cherry tomatoes, halved
● ¼ small red onion, very thinly sliced
● 2 tbsp capers, drained
● Fresh herbs: a few sprigs each of dill and flat-leaf parsley
● Optional: edible flowers for garnish
Creamy Herbed Yogurt Dressing:
● ½ cup plain Greek yogurt
● 2 tbsp extra virgin olive oil
● 2 tbsp fresh lemon juice
● 1 tbsp white wine vinegar
● 1 garlic clove, finely grated
● 2 tbsp chopped fresh dill
● 1 tbsp chopped parsley
● Salt + black pepper, to taste
● 1–2 tbsp water to thin, if needed
1. Preheat oven to 375°F. Place salmon filet on a parchment-lined sheet pan, season with
olive oil, salt, pepper, and top with thin lemon slices. Roast for 12–15 minutes or until just
cooked through. Let cool slightly.
2. In a small bowl, whisk together yogurt, olive oil, lemon juice, vinegar, garlic, herbs, salt,
and pepper. Add a splash of water to loosen if needed.
3. On a large platter or serving board, lay down the Earthbound Farm Spring Mix. Gently
Place the roasted salmon filet on top.
4. Arrange snap peas, radishes, cucumbers, tomatoes, red onion, and capers around the
salmon. Sprinkle with herbs.
5. Drizzle the creamy herbed yogurt dressing over the salad or serve it on the side. Finish
with a few more lemon slices and optional edible flowers for color.
