Fresh Grilled Salmon Salad
Elevate your mealtime with this Fresh Grilled Salmon Salad, a vibrant and wholesome dish bursting with flavor and nutrition. Tender, smoky salmon fillets are marinated in a zesty blend of olive oil, lemon juice, and spices, then expertly grilled to perfection. Nestled atop a bed of crisp mixed greens, juicy cherry tomatoes, refreshing cucumber slices, creamy avocado, and tangy red onion, this salad is as visually stunning as it is delicious. A drizzle of homemade honey-Dijon dill dressing ties everything together, adding a hint of sweetness and fresh herbaceous notes. Ready in just 30 minutes, this healthy and satisfying salmon salad is perfect for a quick lunch, a light dinner, or entertaining guests. Packed with omega-3s, vibrant vegetables, and a balance of bold textures, this recipe promises to delight both your taste buds and your body.
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Recipe Information
Ingredients
- 2 pieces (6 oz each) Salmon fillets
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 1 large Avocado
- 1 tablespoon Fresh dill
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
Preheat your grill or grill pan to medium heat.
In a small bowl, mix 2 tablespoons of olive oil, lemon juice, salt, and black pepper to create a marinade for the salmon.
Brush the salmon fillets with the marinade and set aside for 10 minutes while preparing the salad ingredients.
Wash and dry the mixed greens. Slice the cherry tomatoes in half, peel and slice the cucumber, thinly slice the red onion, and dice the avocado.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
Spray or lightly brush the grill grates with oil to prevent sticking. Place the salmon fillets skin-side down on the grill and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is grilling, prepare the dressing by whisking together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, honey, Dijon mustard, and fresh dill in a small bowl.
Once the salmon is cooked, remove it from the grill and let it rest for 2 minutes. Then, gently flake it into large chunks using a fork or your hands.
Add the grilled salmon pieces to the salad bowl and drizzle the dressing evenly over the top.
Toss gently to combine all ingredients and serve immediately.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.8 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
