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Salmon Salad

Layered Salmon Salad with Creamy Tarragon Dressing

Grilled salmon with vegetables, herbs and kalamata olives with a creamy tarragon dressing.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Cuisine American
Servings 2 people


  • Mason Jars


  • 8 oz Salmon fresh
  • 1 ea Yellow bell pepper
  • 5 ea Cherry tomatoes halved
  • 10 ea Kalamata olives pitted
  • 1 cup Arugula - Spinach mix or other greens
  • 6 oz Greek yogurt plain, 0% fat
  • 1/4 cup Mayo
  • 1/4 cup Tarragon leaves fresh
  • 1 tsp Lemon juice fresh
  • 1/2 tsp Lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp Red wine vinegar
  • 1/2 tsp Kosher salt
  • 1/2 Tsp Fresh cracked pepper


  • Grill the boneless, skinless salmon on a grill pan or grill until medium to medium well and set aside to rest.
  • While the salmon cooks, prep the veggies - wash and chop the cucumbers, peppers, and tomatoes.
  • Make the dressing by combining the the yogurt, mayo, tarragon, dijon mustard, red wine vinegar, lemon juice and zest in a blender. Add the salt and pepper and adjust to desired taste, then refrigerate.
  • Once the salmon has cooled, assemble the salads in the mason jars.
    Add the items in order: peppers, tomatoes, cucumbers, olives, salmon, greens and herbs.
  • Refrigerate. To serve place the salad on a plate and drizzle with the dressing.
Keyword Layered Salad, Mason Jar, Salad, Salmon