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Grilled Summer Salmon Salad

Grilled Summer Salmon Salad
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Grilled Summer Salmon Salad combines smoky, perfectly grilled salmon with fresh mixed greens, juicy summer vegetables, and a zesty lemon herb dressing. This healthy, easy-to-make salad is packed with omega-3s, antioxidants, and fiber, making it ideal for light lunches, satisfying dinners, or meal prep during warm weather.

Ingredients

Scale

Salmon

  • 2 fresh skin-on salmon fillets (about 6 oz each)

Vegetables & Greens

  • 4 cups mixed greens (baby spinach, arugula, or spring mix)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 1 medium avocado, cubed

Dressing

  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh herbs (dill, parsley, or basil), chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Garnishes

  • Fresh dill sprigs
  • Lemon wedges
  • Toasted pine nuts or toasted almonds (optional)

Instructions

  1. Prepare the Salmon: Pat the salmon fillets dry and season both sides with salt, pepper, and a drizzle of olive oil. Preheat your grill to medium-high heat. Place the salmon skin-side down and grill for 4-5 minutes per side, or until the fish flakes easily with a fork.
  2. Prep the Vegetables: While the salmon cooks, rinse and chop the mixed greens. Halve the cherry tomatoes, slice the cucumber and red onion thinly, and cube the avocado. Combine all the vegetables in a large mixing bowl.
  3. Make the Dressing: In a small bowl, whisk together the fresh lemon juice, olive oil, chopped herbs, salt, and pepper until well emulsified. This light dressing will brighten the salad’s flavors.
  4. Assemble the Salad: Place the grilled salmon on top of the prepared vegetables. Drizzle the dressing over the salad and toss gently to combine while keeping the salmon mostly intact for an attractive presentation.
  5. Garnish and Serve: Sprinkle additional fresh herbs over the salad and add lemon wedges on the side. Optionally, top with toasted pine nuts or almonds for added crunch. Serve fresh and enjoy.

Notes

  • Choose fresh, wild-caught or sashimi-grade salmon for best flavor.
  • Avoid overcooking the salmon to keep it moist and flaky.
  • Chop vegetables ahead of time but add avocado last to prevent browning.
  • Use a 3:1 olive oil to acid ratio in the dressing for balance.
  • Ensure the grill is hot to achieve nice sear marks and lock in moisture.
  • Leftover salmon and salad should be stored separately in airtight containers and consumed within two days.
  • Frozen salmon can be used if fully thawed and patted dry before cooking.
  • If no grill is available, bake salmon at 400°F (200°C) for 12-15 minutes and broil briefly for a charred finish.
  • For meal prep, keep dressing and avocado separate until serving to maintain freshness.

Nutrition

Keywords: grilled salmon salad, summer salad, healthy salmon recipe, light lunch, omega-3 salad, grilled fish salad, fresh summer vegetables, lemon vinaigrette salad

Find it online: https://eazyum.com/grilled-summer-salmon-salad/