Grilled Salmon and Asparagus Salad
Elevate your salad game with this vibrant Grilled Salmon and Asparagus Salad, a perfect blend of smoky, char-grilled flavors and fresh, crisp vegetables. Featuring tender salmon fillets grilled to perfection, lightly charred asparagus, and a medley of mixed greens, cherry tomatoes, and red onion, this dish is as nutritious as it is delicious. The star of the recipe is a zesty homemade lemon vinaigrette made with Dijon mustard, honey, and garlic, adding a tangy-sweet finish to every bite. Ready in just 30 minutes, this quick and healthy meal is ideal for weeknight dinners or elegant entertaining. Packed with protein, fiber, and healthy fats, this grilled salmon salad is a feast for the senses and a boost for your wellness goals.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 1 pound asparagus
- 5 cups mixed salad greens
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 clove (minced) garlic
- 2 teaspoons honey
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (to taste) black pepper
- 1 cup (halved) cherry tomatoes
- 0.25 cup (thinly sliced) red onion
Instructions
Preheat your grill to medium-high heat. Clean the grates and oil them lightly to prevent sticking.
Trim the tough ends off the asparagus spears and toss them with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper.
Pat the salmon fillets dry with paper towels and season them on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Grill the salmon fillets skin-side down for 5-6 minutes, then carefully flip and cook for another 4-5 minutes, or until the salmon flakes easily with a fork. Remove from the grill and set aside to rest.
At the same time, grill the asparagus for 5-7 minutes, turning occasionally, until tender and lightly charred. Remove from the grill and let cool slightly.
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, honey, 1/4 teaspoon of salt, and a pinch of black pepper until well combined. Set the lemon vinaigrette aside.
Arrange the mixed salad greens on a large platter or individual plates. Top with the halved cherry tomatoes, sliced red onion, and grilled asparagus.
Break the grilled salmon into large chunks and place them over the salad.
Drizzle the salad with the prepared lemon vinaigrette and toss gently to combine.
Serve immediately and enjoy this fresh and flavorful grilled salmon and asparagus salad.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 428 mg | 9% | |
*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.
