Salmon Salad with Cottage Cheese Dressing
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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392 Calories
32 g Carbs
35 g Protein
14 g Fat
Total Time
2 servings

Crunchy veggies, buttery salmon, and a creamy cottage cheese dressing make for a crave-worthy salad. This salad packs enough protein to make it extra filling and leave your muscles fueled and ready to perform later in the day.


  • 2 fillet salmon fillet
  • 4 1 cup salad greens
  • 1 1 cup cherry tomatoes
  • 1 cup cucumber, thinly sliced
  • 1 cup chopped carrots, raw
  • 1 cup pineapple, raw
  • 1 whole green onion, sliced

Cottage Cheese Dressing Ingredients

  • ⅓ cup fat-free cottage cheese
  • 2 tsp olive oil
  • 1 fl oz water
  • 1 tsp lemon juice
  • 3 tbsp dill
  • 1 clove garlic, minced
  • ¼ tsp, ground black pepper

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  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil or parchment paper. Spray or grease surface.
  3. Place salmon fillets skin side down on the baking sheet and season with salt and pepper.
  4. Bake salmon for 12 minutes or until just barely cooked through the center.
  5. When the salmon is cool enough to handle, gently break apart flesh into 1-inch chunks.
  6. Divide salad greens, tomatoes, cucumber, carrot, pineapple, and green onion between serving plates.
  7. Top salads with salmon.
  8. Prepare dressing by whisking together cottage cheese, olive oil, water, lemon juice, dill, garlic, and black pepper.
  9. Distribute cottage cheese dressing over salad and salmon. Serve.

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