Salmon Lasagna Salad
A refreshing salmon lasagna salad combining tender noodles, flaky salmon, crunchy sprouts, and creamy dill dressing for a light, flavorful meal perfect for summer gatherings.
Ingredients
- 9 lasagna noodles
- 15 1/2 oz. can salmon, drained and skinned ⓘ
- 2 green onions, sliced thin ⓘ
- 1 1/2 cups alfalfa sprouts ⓘ
- 1 cup chopped seeded cucumber ⓘ
- 1 medium tomato, seeded and chopped
- 8 oz. water chestnuts, drained and chopped
- 8 oz. package cream cheese, softened ⓘ
- 3/4 cup creamy buttermilk salad dressing ⓘ
- 1 teaspoon dried dill weed ⓘ
- 2 small tomatoes, thinly sliced ⓘ
Instructions
- Cook lasagna noodles; drain, rinse with cold water, and drain again; set aside.
- In a bowl, combine drained salmon and sliced green onions.
- In another bowl, combine alfalfa sprouts, chopped cucumbers, chopped tomato, and chopped water chestnuts.
- In a separate bowl, stir together softened cream cheese, creamy buttermilk salad dressing, and dried dill weed to make the dressing mixture.
- Stir 1/2 cup of dressing mixture into the salmon and onion mixture.
- Stir 1/2 cup of dressing mixture into the sprouts mixture.
- Combine all ingredients or serve layered for a colorful salad.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for the cream cheese in the dressing. You can also replace the salmon with canned tuna for a different flavor profile. Adding a squeeze of lemon juice can brighten the overall taste. To save time, pre-cooked lasagna noodles can be used, or try pairing this dish with Shrimp Filled Deviled Eggs for a delightful seafood-themed meal.
Serving Suggestions
This Salmon Lasagna Salad makes a fantastic light meal on its own but can also be served alongside crusty bread or a fresh green salad. For a more filling option, pair it with a side of Tender Baked Fish. It’s perfect for picnics or potlucks, as the flavors meld beautifully when allowed to sit for a while before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold, but if you prefer, gently reheat individual portions in the microwave. Avoid reheating the entire salad to maintain the freshness of the ingredients, especially the sprouts and cucumbers.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Lasagna Salad contains roughly 245 calories, with 10g protein, 20g carbohydrates, and 15g fat. It is an excellent source of vitamin C (81% of the Daily Value), vitamin A (38% of the Daily Value), and iron (24% of the Daily Value), and a good source of protein and potassium. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use cooked fresh salmon in place of canned. Just ensure it’s flaked and seasoned well. Fresh salmon will add a richer flavor and texture to the salad. Cook the salmon to your preferred doneness and allow it to cool before mixing it with the other ingredients.
Is this salad suitable for meal prep?
Absolutely! This salad can be made ahead of time and stored in the refrigerator. Just keep the dressing separate until you're ready to serve to maintain the crispness of the vegetables. It's a great option for lunchboxes or quick dinners throughout the week.
What can I substitute for alfalfa sprouts?
If you can't find alfalfa sprouts, consider using other greens such as spinach or arugula for a similar texture. You could also try shredded cabbage for a crunchy alternative. Each option will give the salad a unique twist while maintaining its freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).