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Mason Jar Salmon Salad

Makes 1 serving

Macros: 368 cal, fat 23g, carbs 10g, fibre 3g, protein 30g


1/2 tsp Sea Salt (divided)

142g Salmon Fillet

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Lemon Juice

1/2 tsp Dijon Mustard

1/2 Cucumber (sliced)

4 Romaine leaves (chopped)


Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add sea salt to the salmon and bake for 10 to 12 minutes or until cooked through and flaky. Once cooled, flake into pieces with a fork.

In the mason jar, whisk together the extra virgin olive oil, lemon juice, mustard and remaining sea salt. Add the cucumber, salmon and the romaine. Seal with a lid.

When ready to eat, shake well and dump into a bowl. Enjoy!

Leftovers: Refrigerate in the mason jar or an airtight container for up to two days. 16 fl oz

(473 mL) mason jars were used for this recipe.

Servings Size: One serving is one mason jar.

More Flavour: Add additional herbs or spices to the salmon.

Additional Toppings: Add additional veggies to the salad such as carrots, peppers or


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