Ingredients

• 1 ¼ pounds salmon filet
• ½ tablespoon olive oil
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste

• ⅓ cup mayonnaise
• ½ lemon, zested and juiced (about ½ tablespoon of zest and 1 ½ tablespoons juice)
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• Kosher salt and freshly ground black pepper, to taste

• ½ small red onion, finely diced
• 3 large radishes, grated
• 2 stalks celery, small diced
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh chives

Instructions

1. Prepare the salmon
   Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set the salmon on top. Drizzle evenly with olive oil, then season with smoked paprika, salt, and pepper.
2. Bake and cool
   Roast the salmon for 16 to 18 minutes, depending on thickness, until the flesh separates easily with a fork. Allow it to cool completely, then gently break it into bite-sized pieces and transfer to a bowl. Refrigerate for 5 to 10 minutes to chill.
3. Add the vegetables
   Scatter the diced red onion, grated radishes, celery, dill, and chives over the chilled salmon.
4. Mix the dressing
   In a small bowl, combine the mayonnaise, lemon zest, lemon juice, Dijon mustard, garlic, salt, and pepper. Stir until smooth.
5. Combine
   Spoon the dressing over the salmon mixture and carefully fold everything together until evenly coated.
6. Serve
   Enjoy the salad cold, straight from the bowl, spooned onto butter lettuce leaves, or layered into a sandwich or wrap.

• The salmon can be baked in any oven-safe pan, but smaller sheet pans are especially convenient for cooking whole fillets without excess space.