This Summer Salmon Salad has been on repeat lately. It’s loaded with roasted brussel sprouts and sweet potatoes, crisp red cabbage, chickpeas, orzo, and a big handful of greens—all tossed in an easy garlic dill vinaigrette made with roasted lemon (a true hidden gem of an ingredient).

I usually pan-sear a few pieces of salmon to go on top, then portion everything into containers for easy lunches during the week. It’s hearty and fresh, filling but still light, and one of those meals that *actually* tastes good after sitting in the fridge.

Why You’ll Love Summer Salmon Salad:

• Meal prep dream: Portion the salad into individual containers and enjoy for lunch throughout the week. It stores so well in the fridge!
• Packed with texture: Roasted veggies, crisp cabbage, fresh greens, and tender orzo in every bite.
• Customizable: Easy to switch up the protein, salad base, and even the dressing depending on what you’ve got.
• So satisfying: It has everything you need for a satisfying lunch and is packed with protein and fiber.

Ingredients for Summer Salmon Salad:

Salmon: I love pan-searing a small salmon filet for each serving. This salad makes 4 servings as written, so cook 4 portions of whatever protein you prefer.

Brussel sprouts: Use fresh brussel sprouts, trimmed and halved. They roast up golden and crispy and add so much depth to the salad.

Sweet potatoes: Peel and cube them into bite-sized pieces. They bring a bit of sweetness and heartiness that balances the greens.

Lemon: Cut it in half, then roast it alongside the veggies for a subtle, caramelized flavour boost. It’s a bit of a “trust the process” moment, but it takes the dressing to the next level.

Red cabbage: Finely chopped for crunch and colour. You don’t need much—just enough to brighten things up.

Broccoli/Carrot slaw: You can make your own finely chopped slaw, or grab a pre-mixed bag from the salad section. If it includes cabbage, feel free to skip the other red cabbage.

Chickpeas: They add a boost of plant-based protein, fiber, and a creamy texture to every bite.

Orzo: This small, rice-shaped pasta mixes in beautifully. Make sure it’s cooked al dente and tossed with a bit of olive oil to keep it from sticking.

Green onions: Adds a light bite and fresh flavour—just slice thinly and scatter throughout the salad.

Salad greens: Use arugula, kale, spinach, or a mix. Romaine lettuce works too if that’s what you’ve got on hand.

Ingredients for the Garlic Dill Vinaigrette:

Fresh dill: A few sprigs go a long way in giving that bright, herby flavour.

Garlic: One clove is plenty for a subtle hint of garlic throughout the salad. Use more if you’d like!

Chives: Adds a gentle onion-y flavour that blends beautifully with the dill in the dressing, and the green onions in the salad.

Dijon mustard: Helps emulsify the dressing and adds a subtle tang (Skip if you’re not a mustard fan!).

Apple cider vinegar: Bright and acidic to balance the richer flavours. Champagne vinegar would be great too.

Agave: Just a little to round out the dressing with some natural sweetness.

Juice from roasted lemon: Squeeze your roasted lemon, then add this juice to the blender. It adds a rich, mellow citrus flavour that you’ll love.

Olive oil: Use a good-quality extra virgin olive oil for the best flavour.

Salt: Be sure to salt your vinaigrette to taste to help bring all of the flavours together.

Prep for Summer Salmon Salad:

• Be sure to preheat your oven to 450°F so that it’s nice and hot for roasting the veggies and lemon.
• Rinse and halve the brussel sprouts and the lemon.
• Peel and cube the sweet potatoes.
• Rinse and finely chop the red cabbage and green onions.
• Rinse your salad greens if they’re not pre-washed.
• Rinse and drain the chickpeas.

How to Make Summer Salmon Salad:

Step One:

On a large baking sheet, toss the brussel sprouts, sweet potatoes, and halved lemon with olive oil, salt, and pepper. Roast for 20–25 minutes, mixing once or twice, until golden and tender.

Step Two:

While the vegetables roast, bring a pot of salted water to a boil. Cook the orzo until al dente, then drain and toss with a little olive oil to keep it from sticking. Set aside.

Step Three: Make the Vinaigrette
Once the veggies are done and the lemon is golden and softened, squeeze the roasted lemon into a blender. Add the dill, garlic, chives, Dijon mustard, apple cider vinegar, agave, olive oil, and a pinch of sea salt. Blend until smooth.

Step Four:

Season the salmon filets to your liking, then pan-sear with a drizzle of olive oil. Swap in a different protein like chicken, steak, or shrimp here if you’d like!

Step Five: Assemble the Salad

In a large bowl, combine the roasted vegetables, red cabbage, chickpeas, broccoli-carrot slaw, green onions, orzo, and your greens of choice. Drizzle with the vinaigrette and toss gently to coat.

Step Six:

Top with your pan-seared salmon and enjoy. If you’re prepping ahead, store the vinaigrette separately to keep everything fresh if you prefer.

Substitutions for Summer Salmon Salad:

• Salmon: Use any protein you like! Grilled or rotisserie chicken, steak, shrimp, or tofu would all work perfectly here.
• Brussel sprouts: Feel free to swap in another hearty veggie like broccoli florets and roast them the same way.
• Sweet Potatoes: Butternut squash or carrots are great alternatives with a similar sweetness and texture.
• Orzo: Try another small pasta like ditalini, or go for a grain base like quinoa, farro, or rice.
• Vinaigrette: This one’s super customizable—just keep the base of oil and vinegar, then add whatever herbs or seasonings you love. Or take a shortcut and use your favourite store-bought dressing for a semi-from-scratch feel.
• Chickpeas: Any bean works here! Black beans or cannellini beans are both great swaps.

How to Store Summer Salmon Salad:

This salad was practically made to be meal prepped. To keep everything fresh, divide the salad into individual airtight containers and top each with a piece of salmon. Store the garlic dill vinaigrette separately in a small jar or individual dressing containers, and drizzle it on just before eating to keep the greens crisp. Everything will keep well in the fridge for up to 3 days.

Tag me on @britacooks if you give this salad a try! xx