By Brian Kavanagh of The Sophisticated Caveman

Colorful, veggie packed, sweet, and kicky, this citrus-ginger salmon salad is the perfect dish to enjoy during your lunch hour at work. This recipe makes enough for 3-4 salads, prep them on a Sunday and enjoy throughout the week.

Like this style of meal prep? Check out our entire collection of “in a jar” recipes.

Three jars containing citrus-ginger salmon salad.

Citrus-Ginger Salmon Salad


Citrus-Ginger Salmon Salad

4.20 from 36 votes
Servings 4 salads


  • 4 (4-5 ounce) salmon filets
  • extra virgin olive oil
  • sea salt and black pepper to taste
  • 4 cups green cabbage ,finely shredded
  • 2 cups red cabbage ,finely shredded
  • 2 cups snap peas ,cut into 1 inch pieces
  • 2 mandarin oranges ,peeled and separated into wedges
  • 4 green onions ,sliced
  • 1 cup broccoli microgreens

For the Dressing

  • 1/3 cup sesame oil
  • 1/3 cup olive oil
  • 1/4 cup rice vinegar
  • 1/4 cup orange juice
  • 1 teaspoon fish sauce
  • 1 tablespoon fresh ginger ,grated
  • 1 garlic clove ,minced
  • 1/2 teaspoon sea salt
  • 1 tablespoon sesame seeds


  • PREHEAT the oven to 425 F.
  • PLACE the salmon filets on a lined baking sheet. Brush them with olive oil and season generously with salt and pepper.
  • BAKE for 14-16 minutes or until they easily flake with a fork.
  • IN a quart-sized mason jar, layer 1/4 cup of the dressing, 1 sliced green onion, 1/2 cup shredded carrot, 1 cup green cabbage, 1/2 cup red cabbage, 1 cubed salmon filet, 1/2 cup snap peas, a few mandarine orange wedges, and 1/4 cup microgreens.
  • COVER and keep in the refrigerator for up to 3-4 days.
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