Salmon Salad Platter

This Salmon Salad Platter is a light yet satisfying Mediterranean-inspired dish that balances rich flavors with fresh textures. The flaked Alaska salmon provides a savory depth, while the bright, crisp broccoli spears offer a refreshing crunch. Tossed in a simple vinaigrette and served with a cooling yogurt-tarragon dressing, this meal is both elegant and easy to prepare. It&# 226;ÂÂs perfect for a healthy weeknight dinner or a light lunch. The combination of lemon, olive oil, and herbs creates a zesty profile that cuts through the richness of the fish. Ideal for those looking for a low-carb, high-protein option that feels indulgent without the heavy aftertaste.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 1008.8

Dietary: Gluten-free

Description

This Salmon Salad Platter is a light yet satisfying Mediterranean-inspired dish that balances rich flavors with fresh textures. The flaked Alaska salmon provides a savory depth, while the bright, crisp broccoli spears offer a refreshing crunch. Tossed in a simple vinaigrette and served with a cooling yogurt-tarragon dressing, this meal is both elegant and easy to prepare. It&# 226;ÂÂs perfect for a healthy weeknight dinner or a light lunch. The combination of lemon, olive oil, and herbs creates a zesty profile that cuts through the richness of the fish. Ideal for those looking for a low-carb, high-protein option that feels indulgent without the heavy aftertaste.

Ingredients

15 1/2 ounce Canned Alaska salmon
1 pound Fresh broccoli spears
2 tablespoon Olive oil
1 tablespoon Lemon or lime juice
1 dash Pepper
1 cup Plain nonfat yogurt
1/4 teaspoon Tarragon
Salad greens
2 Tomatoes, cut into wedges
2 Hard-cooked eggs, quartered
1 Cucumber, sliced

Directions

1
Drain the canned salmon and flake it into a bowl, removing any large bones if desired.
2
Bring a pot of water to a boil. Add the fresh broccoli spears and cook just until tender-crisp, about 3-4 minutes.
3
Drain the broccoli thoroughly and pat dry with paper towels to remove excess moisture.
4
In a small bowl, whisk together the olive oil, lemon or lime juice, and pepper to create a marinade.
5
Pour the marinade over the broccoli, tossing to coat evenly. Cover and refrigerate for 1 hour to marinate.
6
After marinating, drain the broccoli, reserving the marinade in a small bowl.
7
Stir the reserved marinade into the plain nonfat yogurt along with the tarragon to make the dressing.
8
Line a serving platter with salad greens. Arrange the flaked salmon and marinated broccoli on top.
9
Garnish the platter with tomato wedges, quartered hard-cooked eggs, and cucumber slices.
10
Serve immediately with the yogurt-tarragon dressing on the side or drizzled over the top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1008.8kcal

% Daily Value *
Total Fat 59.4g92%
Saturated Fat 13.4g67%
Cholesterol 213.7mg72%
Sodium 292.8mg13%
Total Carbohydrate 28.9g10%
Dietary Fiber 9.2g37%
Sugars 7.3g
Protein 87.4g175%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute frozen broccoli spears (10 oz package) for the fresh broccoli; thaw and drain well before cooking.

For a richer dressing, substitute half of the yogurt with plain Greek yogurt or sour cream.

This salad is best served fresh. If storing leftovers, keep the dressing separate until ready to eat to prevent the vegetables from becoming soggy.

Ensure eggs are fully hard-boiled and cooled before slicing to prevent crumbling.

Keywords: salmon, salad, broccoli, mediterranean, healthy, protein, lunch, dinner, low carb, vegetarian friendly, easy, quick, fresh, vegetables, yogurt dressing, alaska salmon, tarragon, lemon, olive oil, light meal

Read it online: https://www.chefs-mate.com/recipe/salmon-salad-platter/