Alaskan Smoked Salmon & Wild Blueberry Salad with Lemon-Dill Vinaigrette
A vibrant, locally inspired salad featuring perfectly smoked salmon, sweet wild blueberries, and a zesty lemon-dill dressing, ideal for a light yet satisfying meal. This american-inspired salads ready in about 15 minutes pairs smoked salmon, mixed greens, wild blueberries into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 390 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz smoked salmon
- 2 cups mixed greens
- 1 cup wild blueberries
- 1/4 cup red onion
- 1/4 cup fresh dill
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
Instructions
- Step 1: Whisk 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/2 tsp honey in a small bowl until fully emulsified and glossy; season with a pinch of salt and freshly ground black pepper.
- Step 2: Arrange 2 cups mixed greens in a shallow bowl, then artfully layer 6 oz smoked salmon strips, 1 cup fresh wild blueberries, and 1/4 cup thinly sliced red onion over the greens.
- Step 3: Drizzle the prepared vinaigrette evenly over the salad and gently toss with salad tongs until the greens are lightly coated and the blueberries and salmon are evenly distributed, ensuring no ingredients clump together.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Alaskan Smoked Salmon & Wild Blueberry Salad with Lemon-Dill Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Alaskan Smoked Salmon & Wild Blueberry Salad with Lemon-Dill Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked salmon from drying out.
Can I substitute ingredients in Alaskan Smoked Salmon & Wild Blueberry Salad with Lemon-Dill Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Alaskan Smoked Salmon & Wild Blueberry Salad with Lemon-Dill Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Alaskan Smoked Salmon & Wild Blueberry Salad with Lemon-Dill Vinaigrette?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
