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Week of 9/22/25

Smoked Salmon Arugula Salad
with roasted peppers / walnuts / herb vinaigrette

Active: 20 Total: 20
Original GF Paleo Vegetarian
Smoked Salmon Arugula Salad

We love keeping smoked salmon on hand for quick meals. It requires no cooking (and almost no prep), keeps for a long time in the freezer, and always feels like a special treat. In this elegant salad, we've paired it with a few fresh ingredients and some pantry staples for a guest-worthy meal that's great any time.
Smarts: This salad would also be delicious with good quality, oil-packed tuna.

Tags
Low Calorie, Minimal Heat Required, Quick and Easy, Entree Salad
Proteins
Fish, non-canned
Cuisines
American
Save recipe
16

Ingredients

Metric
Servings:
4
Herb Vinaigrette:
  • Green onions - 1 stalk , thinly sliced, green and white parts combined
  • Vinegar, red or white wine - 2 Tbsp
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Dill, dried - 1/2 tsp
  • Oil, olive - 3 Tbsp
Smoked Salmon Arugula Salad:
  • Walnuts - 1/3 cup
  • Bell peppers, from a jar of roasted red peppers - 1 cup , drained and sliced (look for pre-sliced to save time)
  • Peppers, jarred pepperoncini (opt) - 1/2 cup , drained and sliced (look for pre-sliced to save time)
  • Cucumbers - 12 oz , sliced
  • Smoked salmon - 12 oz
  • Arugula - 8 oz

Prep

  1. Toast walnuts - Place walnuts in a dry skillet over medium-low heat. Toast until golden and fragrant, ~5 minutes, stirring frequently to prevent burning. Store in an airtight container. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Slice green onions. Whisk together green onions, vinegar, lemon juice, mustard, honey, and dill. Slowly add olive oil while whisking. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead) 

  3. Bell peppers / Pepperoncini - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Cucumbers - Prep as directed. (Can be done 1 day ahead)

  5. Salmon - Slice the salmon into pieces or separate into chunks with a fork (skip this step if your salmon is pre-sliced). (Can be done 1 day ahead)

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Make

  1. In a serving or mixing bowl, toss together arugula, roasted peppers, pepperoncini (if using), cucumbers, and walnuts. 

  2. Toss salad with about half of the vinaigrette.

  3. Divide salad among serving plates and top with smoked salmon.

  4. Drizzle remaining vinaigrette over salads until they are dressed to your liking. Enjoy!

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