August 12, 2022

Recipe - Spencer Miller's strawberry and salmon salad

Protein doesn't always have to be in the form of chicken and with hot summer weather it's nice to have something light that packs a punch in terms of both flavour and nutrition, with that in mind here's Spencer Miller's strawberry and salmon salad.

Salmon is a bit of a star when it comes to superfoods, thanks to high levels of Omega 3 fatty acids that help reduce inflammation as well as vitamin B-12, zinc, potassium and of course plenty of protein. Served along with a healthy leaf salad and fresh fruit, low fat yogurt dressing and goat cheese for an added zing, it just might be the perfect summer salad.


1 serving


  • 1 large fillet (600g) salmon, preferably skin on for better cooking

  • 6 cups spring mix salad

  • ¼ cup blackened seasoning

  • 1 cup strawberries, sliced

  • ¼ onion, sliced

  • 2 tbsp goats cheese, crumbled

  • 6 tbsp cucumber dill dressing*


  • ¼ cup (60g) full-fat Greek yogurt

  • 1 tbsp olive oil

  • 1 tsp lemon juice

  • 1 tbsp fresh dill, finely chopped

  • Salt and pepper to taste


*Shop bought dill dressing is fine, try and find a lower calorie yogurt based dressing to keep the fat/calories down.

  • Preheat air fryer to 375F / 190C. If baking in the oven, preheat oven to 400F / 205C. Slice salmon fillet into 3 equal pieces (each of about 200g)

  • Rub with blackened seasoning until coated and then shake off the excess.

  • For air fried salmon, spray air fryer with nonstick spray and place salmon skin down into the tray. Air fry for 10-12 minutes. If baking, line a baking sheet with parchment paper. Lay salmon skin down on baking sheet and bake for 12 minutes then broil for 2 minutes.

  • Once cooked, place spring mix on plate. Top with sliced strawberries, onion, and drizzle with cucumber dill dressing.

Top with salmon fillet and enjoy!

Nutrition information (for 1 serving)

450 calories, 47 grams protein, 14 grams of carbohydrate, 22 grams of fat