arugula salad with salmon and dill dressing

  • total time Total Time: 25 m
  • servings Servings: 1
  • serving size Serving Size: 1 salad
  • level Level: easy

dill dressing:

1 ½ cups nonfat plain siggi’s skyr
⅓ cup extra virgin olive 0il (add more as needed)
¼ cup chopped dill
juice of 1 large or 2 small lemons
1 tsp salt


siggi’s dill dressing
diced red onion
diced cucumber
chopped cherry tomatoes
chopped avocado
juice of ½ a small lemon

Dill Dressing:

Add siggi’s, olive oil, juice of the lemon and salt to a blender on low speed.

Once emulsified, turn to lowest speed and add dill until combined.

Transfer to a jar to use immediately or store in the refrigerator for later.


Arugula Salad:

Cook salmon until the internal temperature reaches 145 degrees. About 8 minutes at 400 F in an air fryer.

Add everything to a bowl, mix to combine with a teaspoon of dressing and top the salmon with about ½ a teaspoon of the dressing as well.

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