Paleo Whitefish Salad

Dive into the fresh, zesty flavors of this Paleo Whitefish Salad, a light and wholesome dish perfect for clean eating enthusiasts. Featuring tender whitefish fillets—such as cod, haddock, or halibut—baked to flaky perfection and tossed in a tangy lemon-Dijon dressing, this recipe is bursting with savory goodness. Crisp celery, vibrant red onion, and fragrant fresh dill add delightful texture and a pop of herbal brightness, while a bed of baby spinach transforms it into a nutrient-packed meal option. Ready in just 25 minutes, this Paleo-friendly recipe is not only quick and easy but also packed with omega-3s and fresh, citrusy flavors. Perfect for lunch, dinner, or meal prep, this salad is a beautiful balance of healthy indulgence and simplicity.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 400 grams whitefish fillets (such as cod, haddock, or halibut)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard (Paleo-compliant)
• 2 cloves garlic cloves, minced
• 0.5 teaspoons sea salt
• 0.25 teaspoons black pepper, freshly ground
• 2 tablespoons fresh dill, chopped
• 2 stalks celery stalks, finely diced
• 0.25 cups red onion, finely diced
• 2 cups baby spinach (for serving, optional)

Directions

Step 1

Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

Step 2

Place the whitefish fillets onto the parchment-lined baking sheet. Drizzle 1 tablespoon of olive oil over the fish and season with 1/4 teaspoon of sea salt and a pinch of black pepper.

Step 3

Bake the fish in the preheated oven for 10-12 minutes, or until the fish flakes easily with a fork. Remove from the oven and allow it to cool slightly.

Step 4

While the fish is cooling, prepare the dressing. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, minced garlic, remaining sea salt, and black pepper. Set aside.

Step 5

Flake the baked fish into bite-sized pieces using a fork and transfer to a large mixing bowl.

Step 6

Add the chopped dill, diced celery, red onion, and dressing to the bowl with the fish. Gently toss to combine all the ingredients without breaking the fish too much.

Step 7

Taste the salad and adjust seasoning if needed. Add more lemon juice or dill for extra freshness.

Step 8

Serve the whitefish salad on a bed of baby spinach, or enjoy it as is. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts

Serving size	(1053.1g)

Amount per serving	% Daily Value*
Calories	734.5

Total Fat 33.5g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 200mg	0%
Sodium 1944.8mg	0%
Total Carbohydrate 26.1g	0%
Dietary Fiber 10.7g	0%
Total Sugars 10.6g
Protein 87.9g	0%

Vitamin D 800IU	0%
Calcium 398.6mg	0%
Iron 6.0mg	0%
Potassium 3084.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 46.4%

Carbs: 13.8%