Open-Faced Smoked Salmon Salad with Lemon Vinaigrette
A refreshing salad featuring mixed greens, smoked salmon, and a zesty lemon dressing for a light meal. This scandinavian-inspired salads ready in about 10 minutes pairs mixed greens, smoked salmon, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 4 cups mixed greens
- 4 ounces smoked salmon
- 1/4 cup red onion
- 1/4 cup cucumber
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and a pinch each of salt and black pepper to make the vinaigrette.
- Step 2: Arrange 4 cups mixed greens on a plate. Top with 4 ounces smoked salmon, 1/4 cup thinly sliced red onion, and 1/4 cup chopped cucumber.
- Step 3: Drizzle with the lemon vinaigrette and serve immediately.
Frequently asked questions
How long does Open-Faced Smoked Salmon Salad with Lemon Vinaigrette take to make?
Total time is about 10 minutes (10 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 Open-Faced Smoked Salmon Salad with Lemon Vinaigrette?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Open-Faced Smoked Salmon Salad with Lemon 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 Open-Faced Smoked Salmon Salad with Lemon 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 Open-Faced Smoked Salmon Salad with Lemon Vinaigrette?
Scandinavian 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
- ★★★★★
This salad was a hit at my dinner party! The smoked salmon paired perfectly with the lemon vinaigrette.
- ★★★★★
Loved the simplicity and freshness. Made it for my family and they all raved.
- ★★★★☆
The salmon was delicious but the vinaigrette needed more lemon.
