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Grilled Summer Salmon Salad

Grilled Summer Salmon Salad
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Grilled Summer Salmon Salad is a fresh, vibrant meal perfect for warm-weather dining. Featuring perfectly grilled salmon over a bed of crisp mixed greens, cherry tomatoes, cucumber, and red onion, all tossed in a bright lemon vinaigrette with fresh herbs, this salad is light yet satisfying. Quick and easy to prepare, it’s ideal for a wholesome lunch, casual gatherings, or summer picnics, showcasing nutritious omega-3 rich salmon and colorful vegetables.

Ingredients

Scale

For the Salad

  • 2 salmon fillets (skin-on, fresh)
  • 4 cups mixed salad greens (arugula, spinach, romaine blend)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons fresh herbs (dill, parsley, or basil), chopped

For the Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Garnishes and Variations

  • Avocado slices (optional)
  • Cooked quinoa or farro (optional)
  • Chopped jalapeño or red pepper flakes (optional)
  • Grilled tofu or tempeh (for vegan option)
  • Toasted nuts like almonds or walnuts (for garnish)
  • Crumbled feta cheese (for garnish)

Instructions

  1. Prepare the Salmon: Season the salmon fillets with olive oil, salt, pepper, and a squeeze of fresh lemon juice. Allow them to rest at room temperature while heating the grill or grill pan to medium-high heat.
  2. Grill the Salmon: Place the salmon skin-side down on the grill. Cook for approximately 4-5 minutes per side, depending on thickness, until the salmon is cooked through but still moist and flaky. Remove from the grill and let rest for a few minutes.
  3. Assemble the Salad Base: In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and chopped fresh herbs such as dill or parsley. Toss gently to mix.
  4. Make the Dressing: Whisk together olive oil, fresh lemon juice, a pinch of salt, and freshly cracked black pepper in a small bowl until well emulsified. Adjust seasoning to taste.
  5. Combine and Serve: Drizzle the dressing over the salad and toss lightly to coat. Top the salad with the grilled salmon fillets, breaking them into chunks if preferred. Garnish with optional toppings like avocado slices, toasted nuts, or crumbled feta cheese. Serve immediately and enjoy!

Notes

  • Choose fresh, sustainably sourced salmon for the best flavor and texture.
  • Do not overcook the salmon; it should be tender and flaky with an opaque center.
  • Brush grill grates with oil before cooking to prevent sticking.
  • Let the salmon rest after grilling to lock in juices.
  • Use seasonal vegetables and herbs to keep the salad fresh and flavorful.
  • Store grilled salmon and salad ingredients separately to maintain freshness if preparing ahead.
  • Avoid microwaving reheated salmon to preserve moisture and texture.

Nutrition

Keywords: summer salad, grilled salmon, healthy salad, fresh veggies, lemon vinaigrette, easy lunch, nutritious meal, omega-3, light meal

Find it online: https://mealsbysarah.com/grilled-summer-salmon-salad-2/