Description
This Grilled Salmon Salad combines the rich, smoky flavor of perfectly grilled salmon fillets with a fresh, vibrant salad tossed in a zesty lemon-basil dressing. Ready in under 30 minutes, it’s a nutritious and delicious meal that balances protein, fresh vegetables, and healthy fats for a satisfying and wholesome lunch or dinner.
Ingredients
Scale
Salmon
- 2 fillets Salmon (Fresh or frozen)
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil (Extra virgin)
Salad
- 4 cups Lettuce (Romaine, spinach, or kale)
- 1 cup Cherry tomatoes (Halved)
- 1 medium Cucumber (Diced)
- 1/2 medium Red onion (Sliced)
- 1 medium Red bell pepper (Diced)
- 1/2 cup Feta cheese (Crumble or omit for dairy-free)
- 1/2 cup Walnuts (Chopped)
Dressing
- 1/4 cup Lemon juice (Freshly squeezed)
- 1 tablespoon Lemon zest (Using a microplane)
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1 clove Minced garlic (Fresh preferred)
- 1/4 cup Basil leaves (Fresh)
- 1 teaspoon Dried oregano (Optional)
- 1/2 teaspoon Kosher salt (for dressing)
- 1/2 teaspoon Black pepper (for dressing)
- 2 tablespoons Olive oil (Extra virgin, to drizzle while blending)
Instructions
- Preparation: Gather all ingredients and wash vegetables thoroughly. Preheat your grill to medium-high heat to ensure an even cooking temperature for the salmon.
- Season the Salmon: Lightly sprinkle kosher salt and black pepper on both sides of the salmon fillets. Drizzle olive oil over the fillets to keep them moist and enhance flavor during grilling.
- Grill the Salmon: Place the seasoned salmon fillets on the preheated grill. Cook for approximately 4-5 minutes on each side. The salmon is done when it flakes easily with a fork and has a slightly charred exterior.
- Prepare the Salad: In a large bowl, combine the chopped lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, diced red bell pepper, crumbled feta cheese, and chopped walnuts. Toss gently to mix the ingredients evenly.
- Make the Dressing: Add fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, fresh basil leaves, dried oregano, kosher salt, and black pepper into a blender. Blend while gradually drizzling in the olive oil until the dressing is smooth and emulsified.
- Serve: Toss the prepared salad with the zesty lemon-basil dressing thoroughly to coat all the ingredients. Divide the dressed salad into four serving bowls and top each with a grilled salmon fillet. Serve immediately while the salmon is warm.
Notes
- For a dairy-free option, omit the feta cheese.
- If you don’t have a grill, you can pan-sear the salmon in a skillet over medium-high heat for similar results.
- Make sure to grill salmon skin-side down first to prevent sticking and help cook evenly.
- Use fresh herbs and lemon juice for the brightest flavor in the dressing.
- Walnuts can be substituted with pecans or almonds if preferred.
- To add more protein, consider topping the salad with additional nuts or seeds.
