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Grilled Summer Salmon Salad

Grilled Summer Salmon Salad
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The Grilled Summer Salmon Salad is a fresh, vibrant dish combining smoky grilled salmon with crisp mixed greens, juicy seasonal vegetables, and a zesty lemon vinaigrette. Perfect for a healthy lunch or dinner, this salad offers a colorful presentation, nutrient-rich ingredients, and customizable options to suit any occasion.

Ingredients

Scale

Salmon

  • 4 fresh salmon fillets (wild-caught or sustainably farmed)
  • 2 tablespoons olive oil (for grilling)
  • Salt, to taste
  • Black pepper, to taste

Salad

  • 4 cups mixed greens (baby spinach, arugula, and romaine)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, thinly sliced
  • ½ small red onion, thinly sliced
  • 2 tablespoons fresh herbs (dill, basil, or parsley), finely chopped

Dressing

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, freshly cracked, to taste

Optional Garnish

  • 2 tablespoons toasted almonds or sunflower seeds
  • Lemon wedges, for serving

Instructions

  1. Prepare the Salmon: Preheat your grill or grill pan to medium-high heat. Season the salmon fillets with salt, pepper, and a drizzle of olive oil to keep them moist and flavorful. Grill the salmon for 4-5 minutes per side, or until cooked through with beautiful grill marks.
  2. Prep the Vegetables: While the salmon cooks, wash and dry the mixed greens thoroughly. Slice the cherry tomatoes in half, thinly slice the cucumber and red onion, and finely chop the fresh herbs. Place all vegetables and herbs in a large mixing bowl.
  3. Make the Lemon Vinaigrette: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, salt, and cracked black pepper until the dressing is emulsified and well combined.
  4. Assemble the Salad: Once the salmon is cooked and slightly cooled, flake it into large chunks. Gently toss the salmon with the mixed greens, vegetables, and herbs in the bowl. Drizzle the lemon vinaigrette over the salad and toss lightly to coat, being careful not to break up the salmon too much.
  5. Garnish and Serve: Sprinkle toasted nuts or seeds on top for added crunch and richness. Serve immediately with extra lemon wedges if desired to add a fresh, vibrant zing.

Notes

  • Do not overcook the salmon; aim for a slightly pink center for moist, tender fish.
  • Dry the greens thoroughly using a salad spinner to prevent sogginess.
  • Use fresh lemon juice for the dressing to ensure brightness and flavor.
  • Allow the grilled salmon to rest for a few minutes before flaking to retain juices.
  • For extra smoky flavor, quickly grill cucumbers or tomatoes before adding them to the salad.

Nutrition

Keywords: grilled salmon salad, summer salad, healthy salmon recipe, lemon vinaigrette salad, fresh salmon salad

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