Dill-Garlic Salmon Salad
with Ranch Dressing and DIY Croutons- Salmon
- Barley
- Wheat
- Egg
- Milk
- Sulphites
This dish makes it easy to build up everyone's plate with what they love! Little one doesn't like croutons or tomatoes? No problem, keep them all to yourself. Everyone loves ranch – drizzle it over everything and this dinner will be a hit!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat)
113 g
Spring Mix
3 unit(s)
Radish
4 tbsp
Ranch Dressing
(Contains: Egg, Milk)
1 tsp
Garlic Salt
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tsp
Dill-Garlic Spice Blend
Not included in your delivery
1 unit(s)
2.5 tbsp
Oil*
½ tsp
Sugar*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Thinly slice radishes into rounds.Tear or cut ciabatta into 1-inch pieces. (TIP: Tearing the ciabatta into rustic pieces creates nooks and crannies. Perfect for turning into toasted croutons!)Add ciabatta and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat. Cut tomato into 1/2-inch pieces.
Add vinegar, half the garlic salt, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then whisk to combine. Add tomatoes and radishes, then toss to combine.
Heat a large non-stick pan over medium heat. When hot, add ciabatta. Cook, stirring occasionally, until golden-brown on all sides, 3-5 min. Transfer to a plate.
Heat a large non-stick pan over medium heat. While the pan heats, pat salmon dry with paper towels. Season with Dill-Garlic Spice Blend, remaining garlic salt and pepper. Drizzle all over with 1/2 tbsp (1 tbsp) oil.When the pan is hot, add salmon. Cook, turning occasionally, until browned on all sides, 5-6 min.**Carefully transfer salmon to a plate, skin-side up.
Add spring mix and half the croutons to the bowl with marinated veggies, then toss to combine.
Divide salad and salmon between plates. Drizzle ranch dressing over top. Sprinkle remaining croutons over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The dill-garlic seasoning on the salmon was a standout, and reviewers loved how the vinaigrette and ranch complemented each other. Some found the vinaigrette too sharp; reducing the vinegar by half helped balance the flavour.
- Ease of prep: Most reviewers found this meal quick and straightforward to pull together. Some noted the salmon can be tricky to judge for doneness, so cooking it on two sides only — rather than turning it repeatedly — may help.
- Suggestions: Consider baking or air-frying the salmon as an alternative to pan-frying for a more even cook. Adding fresh dill and a squeeze of lemon, or swapping the ranch for a yogurt- or dill-based dressing, can lift the flavour noticeably. Some reviewers added extra vegetables like cucumber, snap peas, or avocado to round out the salad.
- Leftovers: The salad is best eaten the day it is made, as the greens wilt quickly once dressed. Keep the salmon and salad separate if you plan to enjoy leftovers the next day.
- Portions: Several reviewers felt the salmon portions were on the smaller side and ordered an extra fillet to make the meal more satisfying, especially for hungrier appetites.
