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Close-up of a fresh salmon cucumber salad in a mason jar, layered with red onion, capers, and dill.

Zesty Dill Salmon Cucumber Salad Jar

A refreshing and vibrant layered salad jar featuring perfectly cooked salmon, crisp cucumber, and a creamy dill dressing, making it an ideal grab-and-go meal prep option.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 jars
Course: Lunch, Main Course, Salad
Cuisine: American, Healthy
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Dill Dressing
  • 1/2 cup Greek yogurt plain, unsweetened
  • 2 tbsp Lemon juice freshly squeezed
  • 1 tbsp Olive oil extra virgin
  • 2 tbsp Fresh dill finely chopped
  • 1/2 tsp Garlic powder
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black pepper freshly ground, or to taste
For the Salmon
  • 6 oz Salmon fillets skin-on or off, about two 3oz fillets
  • 1 tsp Olive oil
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
For the Salad Layers
  • 1 medium English cucumber about 1.5 cups, diced
  • 1 cup Cherry tomatoes halved
  • 1/4 small Red onion thinly sliced or finely diced
  • 2 cups Mixed greens such as spring mix or spinach
  • 1/2 cup Chickpeas canned, rinsed and drained (optional)

Equipment

  • Air Fryer
  • 2x 16oz Mason Jars
  • Small Mixing Bowl
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Creamy Dill Dressing
  1. In a small mixing bowl, combine Greek yogurt, lemon juice, olive oil, fresh dill, garlic powder, salt, and black pepper. Whisk until well combined and smooth. Taste and adjust seasoning as needed. Set aside.
Cook the Salmon
  1. Pat the salmon fillets dry with a paper towel. Drizzle with 1 tsp olive oil and season generously with salt and pepper.
  2. Place the salmon in the air fryer basket, skin-side down if applicable. Air fry at 375°F (190°C) for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary based on thickness.
  3. Alternatively, you can pan-fry the salmon: Heat 1 tsp olive oil in a non-stick skillet over medium-high heat. Cook skin-side down for 5-7 minutes, then flip and cook for another 3-5 minutes, or until desired doneness. Or bake in an oven at 400°F (200°C) for 12-15 minutes.
  4. Once cooked, remove the salmon from the air fryer (or pan/oven) and let it cool slightly. Flake the salmon into bite-sized pieces using a fork.
Prepare Salad Components
  1. While the salmon cools, dice the English cucumber, halve the cherry tomatoes, and thinly slice or finely dice the red onion. If using chickpeas, rinse and drain them.
Assemble the Salmon Cucumber Salad Jars
  1. Divide the creamy dill dressing evenly between two 16oz mason jars, spooning it into the bottom of each jar.
  2. Next, layer in the hardier vegetables: Divide the diced cucumber and then the halved cherry tomatoes between the two jars.
  3. Add the thinly sliced red onion on top of the tomatoes.
  4. Evenly distribute the flaked salmon over the vegetable layers in each jar.
  5. If using, add the rinsed and drained chickpeas on top of the salmon.
  6. Finally, pack the mixed greens into the top of each jar. This ensures the greens stay crisp and don't get soggy from the dressing.
  7. Seal the jars tightly with lids.

Notes

Store the Salmon Cucumber Salad Jars in the refrigerator for up to 3 days. When ready to eat, simply shake the jar to distribute the dressing and ingredients, or empty the contents into a bowl and toss. For an extra crunch, you can add some toasted sunflower seeds or chopped walnuts just before serving. Feel free to customize the vegetables based on seasonal availability or preference.