When you’re craving something nourishing, light, and refreshing, this low-carb steamed salmon salad hits every mark. It’s ideal for a healthy lunch, a quick weeknight dinner, or any occasion where you want something satisfying without the heaviness. With minimal ingredients and prep, it’s perfect for batch cooking or even meal prepping for cold meals throughout the week.
Why Choose Steamed Salmon?
Steaming is one of the gentlest ways to cook salmon — it keeps the fish moist, tender, and full of natural flavor without added fat. It also holds up incredibly well when chilled, which makes it a fantastic choice for salads using fresh greens. This dish brings together lean protein, healthy fats, and crisp vegetables in a clean, elegant way.
Recipe: Low-carb Steamed Salmon Salad
Ingredients (Serves 2)
For the Salmon:
Two salmon portions, each weighing approximately 140 grams, with or without skin
1 lemon (half sliced, half juiced)
1 tsp sea salt
Fresh cracked black pepper
A few sprigs of dill (optional)
Water or broth for steaming
For the Salad:
4 cups fresh greens (baby spinach, arugula, or a spring mix)
½ cucumber, thinly sliced
½ avocado, sliced
6–8 cherry tomatoes, halved
2 tablespoons of toasted pumpkin or sunflower seeds (optional, for added texture)
For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice (from the lemon above)
1 tsp Dijon mustard
1 teaspoon of fresh dill, finely chopped (or use half a teaspoon of dried dill)
Salt & pepper to taste
Instructions
- Steam the Salmon
Fill a large pot with 1 inch of water or broth. Add the lemon slices and dill to the water if desired.
Bring to a simmer and place a steaming basket or colander above the water.
Season the salmon fillets with salt and pepper, then place them in the steamer.
Place a lid on the steamer and cook the salmon for about 8 to 10 minutes, until it turns opaque and easily separates when gently flaked with a fork.
Remove from heat and let cool. Once cool, you can refrigerate or use right away.
- Prepare the Salad Base
In a spacious bowl, combine the fresh greens, sliced cucumber, halved cherry tomatoes, and seeds if you’re adding them.
Divide between two serving plates or bowls.
- Make the Dressing
In a small bowl, vigorously mix the olive oil, lemon juice, mustard, dill, salt, and pepper until well combined and smooth.
- Assemble
Gently flake the cooled salmon into large chunks and place on top of each salad.
Drizzle with dressing and add sliced avocado last to prevent browning.
Serve cold or room temperature.
Tips & Variations
Great for meal prep: Keep the steamed salmon in a sealed container in the fridge for up to three days.
Customize It: Add boiled eggs, sliced radishes, or swap in kale or romaine for your base.
Keto Version: Add olives or a bit of feta cheese for extra fat and flavor.
No matter if you’re eating at your desk, prepping meals ahead, or just in the mood for a lighter dinner, this low-carb steamed salmon salad offers both taste and nutrition. It’s a refreshing, satisfying option that works seamlessly into your routine of wholesome lunches and convenient cold dishes.