Salmon Salad with Creamy Lemon-Chive Vinaigrette

I recently read a tweet that went something like “bloggers, please omit the essays before your recipes” and I’m here to fight back. You could hardly call these blurbs ‘essays’, but the reason I write a lil before recipes is for 1) record-keeping purposes - it’s nice to know where my head was at when I created something and 2) SEO (can you blame me?),

I recently went to the wellness coach at my office and we audited a day in my food life. It wasn’t too pretty. I’m talking 600 calories of cappuccinos per day! *shudders in sugar intake* I recently swore off dieting because I found it wasn’t setting me up for sustainable lifestyle changes, just making me think of anything I could do to shed some pounds. My relationship to food and my body has evolved a lot since then, and now I am more intentional about creating colorful, diverse, plant-based plates that taste good and make me feel good.

This salad absolutely hits that sweet spot. It’s got perfectly flash-broiled wild salmon, which is so rich and meaty. It’s got this creamy chive-lemon vinaigrette that feels indulgent but is packed with green stuff. It’s got crunchy summer vegetables all around, and arugula, which is making its way into my top five favorite greens. This is a salad for when you want to feed your body and your soul at the same time. Enjoy!



  • 3/4 filet wild sockeye salmon
  • 4 c arugula  
  • 1/4 cucumber
  • 6 grape tomatoes 
  • 1/2 lemon
  • 1/2 c sliced chives
  • 2 oz feta cheese
  • 2 tbsp neutral oil
  • 1 tbsp Dijon mustard
  • 1 tsp garlic
  • 1/2 tsp sea salt
  •  1/2 tsp black pepper


  • 2 c sliced chives
  • 1 c sliced scallions
  • 1 lemon, juiced 
  • 1/2 c mayonnaise  
  • 1/4 c extra virgin olive oil
  • 2 tbsp white wine vinegar  
  • 1 tsp garlic
  • salt and pepper, to taste


  1. Preheat your broiler (for most ovens this is 500 degrees)
  2. Make your vinaigrette in either a food processor or blender. Combine all of the ingredients and blend until you’ve got a thick, light green dressing with green flecks. This yields a little over a cup of dressing
  3. For the salmon, place the filet on a lightly greased sheet pan, and rub with the oil, garlic, mustard, salt, and pepper. Broil for 8 minutes (skin-side down)
  4. Prep the salad: create a bed of arugula on a large platter, slice the cucumber into quarter chunks, thinly slice the radish, slice the grape tomatoes in half, slice the chives, and crunmble the feta.
  5. Allow the salmon to cool for at least 10 minutes before serving, then serve on your prepared salad and drizzle with the vinaigrette 
Salmon Salad with Creamy Lemon-Chive Vinaigrette
Salmon Salad with Creamy Lemon-Chive Vinaigrette
Salmon Salad with Creamy Lemon-Chive Vinaigrette