Quick & Easy Whole30, Paleo Salmon Salad Recipe

I’ve always been sort of blown away by people who don’t like seafood. I mean, I get it. Everyone has their opinions. Their likes and dislikes.

But ALL seafood? Really? Like, have you ever tried SALMON?!

My usual go-to salmon recipe is pretty simple: salmon, rice and veggies. Easy peasy!

But because of Whole30, I’m trying out different ways to enjoy my favorite foods. So when I had a leftover salmon filet that hadn’t yet been eaten, I decided to whip up something quick and simple for lunch.

And let me tell you, it did not disappoint!

The real key to this salad, though? Capers. I don’t think I’ve ever purchased them in a jar before, but now, I’m not sure I’ll ever go without having them on hand in the cabinet!


Whole 30, Paleo Salmon Salad Recipe
 Total Time: 15 minutes


  • 1 salmon filet
  • 1 tbsp. ghee
  • 1/2 avocado
  • 1/2 diced tomato
  • 2 tbsp. capers
  • 1 cup romaine lettuce
  • 1 tbsp. basil
  • balsamic vinegar


  1. Heat oven to 400 degrees.
  2. Add ghee to cast iron skillet and melt over medium-high heat.
  3. Salt and pepper both sides of salmon, then add to pan skin-side up and cook for about five minutes.
  4. Place skillet inside the oven and cook for about 10 minutes, or until the internal temperature reaches 145 degrees.
  5. Assemble lettuce, tomatoes and avocado on the salad, then add salmon and top with basil, capers and balsamic vinegar.

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