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Easy Salmon Salad

This salad was inspired by my sister in-law. She made a salad for lunch one day when I was visiting and put salmon patties on it for the protein. The salmon was so tasty, and easy to cook. I often use the same salmon for my salads! This is one I will prep and then eat off of several days. It's so easy and so yummy!


  • Salmon-- I prefer wild caught. The patties I was talking about previously are the Trident Seafoods wild caught from Costco. They are in a bright orange bag in the freezer section. 

  • Fresh kale

  • Fresh arugula

  • Fresh spinach

  • Butternut squash-- I buy this already cut and ready to go from Trader Joes.

  • Whole30 ranch dressing-- see recipe below


  • Cook your salmon. I like to cook my salmon patties in my cast iron skillet, oiled with avacado oil. Cook on medium heat for 5 minutes on each side.

  • Remove salmon from skillet, add a little more avacado oil and then saute the butternut squash. Season with garlic powder and salt.

  • Wash and chop your greens.

  • Combine all your ingredients

  • Top with dressing

Whole30 Ranch Dressing Recipe​​​

  • 1 cup avocado oil

  • 1/2 squeezed lemon

  • 2 tbs red wine vinegar

  • 1 tsp pepper

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1/2 can full fat coconut milk

  • 1 tbs parsley

**Recipe adapted from


Shake all ingredients together in a mason jar.

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