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A healthy meal rich in omega-3, protein, and vitamins.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Salmon salad (150 g) has 180 calories. That works out to 120 calories per 100 g. It contains 6 g of carbs, 19.5 g of protein, 9 g of fat and 2.1 g of fiber. Its 3.2 µg of B12 covers 131% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 100 g
120
KCAL / 100G
Carbs
4g
· 1% DV
Protein
13g
· 26% DV
Fat
6g
· 8% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 13% · Protein 43% · Fat 44%
Vitamins
B12
2.1µg · 88% DV
Vitamin D
5µg · 25% DV
B3
2.5mg · 16% DV
B5
0.8mg · 16% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
110mg · 16% DV
Zinc
1mg · 9% DV
Sodium
180mg · 8% DV
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
2.2g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
Yes, especially if you keep the dressing separate until serving. Store it covered in the refrigerator so the greens stay as crisp as possible.
Freezing a fully assembled salad is not recommended because greens, cucumber, and dressing become watery after thawing. Freeze cooked salmon separately, then build the salad with fresh ingredients later.
Avoid overcooking it; remove the salmon from the heat when it flakes easily. Let it cool briefly before gently breaking it into pieces for the salad.
Lemon and olive oil, yogurt-dill dressing, or a light mustard vinaigrette work particularly well. Very sweet or heavy creamy dressings can overpower the salmon.
For a more substantial meal, pair it with whole-grain bread, boiled potatoes, or legumes. For a lighter plate, add fresh vegetables, avocado, herbs, and lemon.
It can be a useful post-workout meal because salmon provides protein. After long or intense training, adding a carbohydrate food such as potatoes, grains, or fruit may better support recovery needs.
It is often a comfortable evening meal when made with plenty of vegetables and a light dressing. People prone to reflux may prefer to limit very rich, spicy, or acidic dressings late in the day.
Yes, canned salmon is a convenient option. Drain it well and check the label, as sodium levels and the presence of skin or bones vary by product.
No. Salmon is a fish allergen, so people with a fish allergy should avoid it and take cross-contact seriously when food is prepared in a shared kitchen.
Use fresh salmon and avoid sealing it in a container while it is still hot. Lemon, dill, parsley, capers, and spring onions can also balance the aroma.
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Nutrition data compiled from USDA FoodData Central and scientific sources.