Warm Grilled Salmon Mushroom Leek Salad
Elevate your salad game with this Warm Grilled Salmon Mushroom Leek Salad, a vibrant and satisfying dish that's perfect for any occasion. Featuring smoky, char-grilled salmon fillets, tender sautéed leeks, and earthy cremini mushrooms, this recipe offers a delightful blend of textures and flavors. The warm vegetables are nestled on a bed of fresh spinach and topped with a bright, tangy Dijon mustard vinaigrette, sweetened with a touch of honey for balance. Finished with fresh parsley and lemon juice, this wholesome salad combines hearty, nutrient-packed ingredients into a restaurant-worthy masterpiece. Ideal for lunch or light dinners, this recipe is rich in omega-3s, packed with vitamins, and ready in under an hour—making it a perfect choice for health-conscious foodies seeking bold flavors.
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Recipe Information
Ingredients
- 4 pieces (about 6 ounces each) salmon fillets
- 4 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 large (white and light green parts only) leeks
- 8 ounces cremini mushrooms
- 2 cloves garlic
- 6 cups (loosely packed) spinach
- 3 tablespoons lemon juice
- 1.5 teaspoons Dijon mustard
- 1 teaspoon honey
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your grill or grill pan to medium-high heat.
Brush the salmon fillets with 2 tablespoons of olive oil and season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Grill the salmon for 4-5 minutes per side, or until fully cooked and slightly charred. Remove from the grill and set aside to rest.
While the salmon cooks, prepare the leeks by slicing them in half lengthwise, rinsing them to remove any dirt, and thinly slicing them crosswise.
Clean and slice the cremini mushrooms into thick slices.
Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Add the mushrooms and cook for another 5-6 minutes, until they are golden brown and tender. Add the minced garlic and cook for 1 minute until fragrant. Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and 1 tablespoon of olive oil to create the vinaigrette. Adjust seasoning to taste if needed.
In a large salad bowl, toss the baby spinach with the warm leeks and mushrooms mixture.
Flake the grilled salmon into large chunks and gently add them to the salad.
Drizzle the salad with the vinaigrette and sprinkle with the chopped fresh parsley.
Serve immediately and enjoy your warm grilled salmon mushroom leek salad!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 222 mg | 17% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1265 mg | 27% | |
*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.
