Wild Salmon Mason Jar Salads

Cold flaked salmon combined with crisp vegetables, creamy goat cheese, and a light vinaigrette makes an elegant yet practical salad. The mason jar format keeps greens crisp when layers are arranged correctly—dressing on the bottom, sturdy vegetables next, tender greens on top. Perfect for work lunches, picnics, or meal prep that tastes like you spent hours in the kitchen.

Ingredients

• 15 oz wild Alaskan salmon fillets
• 2 tbsp olive oil (for cooking)
• 1/2 cup lemon-herb vinaigrette
• 2 cups shredded beets
• 2 cups shredded carrots
• 2 cups sliced radishes
• 1 cup fresh peas (or thawed frozen)
• 5 cups mixed greens (arugula and spinach)
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted pecans, chopped
• Sea salt and black pepper to taste
• 5 wide-mouth quart mason jars

Instructions

1. Cook salmon: Heat olive oil in a skillet over medium-high heat. Pan-sear salmon skin-side up for 4 minutes, flip and cook until opaque (3-4 minutes, 145°F internal temp). Cool completely, then flake into bite-sized pieces.
2. Layer the jars: For each jar, start at the bottom with 2 tbsp of lemon-herb vinaigrette, followed by: beets, carrots, radishes, peas, mixed greens, goat cheese, and toasted pecans.
3. Add salmon: Top each jar with flaked salmon and a sprinkle of sea salt and black pepper. Cover tightly with lids.
4. Refrigerate: Store upright in the refrigerator for up to 5 days. The jars keep greens fresh because dressing is on the bottom.
5. Serve: Shake the jar vigorously before eating, or pour into a bowl to combine ingredients gently.