Cottage Cheese Salmon Salad Cups (Printable)
Baked salmon with cottage cheese, lemon and herbs, spooned into crisp lettuce cups for a protein-packed, light bite.
# List of ingredients:
→ Fish & Dairy
01 - 2 skinless salmon fillets (6 oz each)
02 - 1 cup cottage cheese (preferably low-fat)
→ Vegetables & Greens
03 - 1 small cucumber, finely diced
04 - 1/2 small red onion, finely chopped
05 - 1/2 cup fresh parsley, chopped
06 - 1/4 cup fresh dill, chopped
07 - 8 large butter lettuce leaves or romaine leaves
→ Citrus & Seasoning
08 - 1 large lemon, zested and juiced
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnish
12 - Extra chopped herbs
13 - Lemon wedges
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush salmon fillets with 1 tablespoon olive oil, season with a pinch of salt and pepper, and bake for 10 minutes or until just cooked through. Cool slightly, then flake into bite-sized pieces with a fork.
03 - In a large mixing bowl, combine cottage cheese, cucumber, red onion, parsley, dill, lemon zest, and lemon juice. Add remaining olive oil, salt, and black pepper. Mix gently until evenly distributed.
04 - Gently fold flaked salmon into the cottage cheese mixture. Adjust seasoning as needed.
05 - Arrange lettuce leaves on a large platter or individual plates.
06 - Spoon the salmon salad evenly into each lettuce cup. Garnish with additional herbs and lemon wedges if desired. Serve immediately.
# Expert Advice:
01 -
- It’s the kind of meal you can pull together quickly, but it tastes like you spent your whole lunch break on it.
- The cool, herbed salmon salad keeps you full without weighing you down—my best trick for warm weather or busy weeks.
02 -
- Overbaking the salmon turns it dry; pull it out while it’s still just rosy in the center.
- Mixing everything too aggressively can break down the cottage cheese—a gentle hand preserves the texture.
03 -
- Always zest your lemon before you cut and juice it—otherwise, it’s a slippery mess.
- For the best texture, don’t skip draining your cottage cheese if it’s extra watery.