Grilled Salmon Salad with Lemon Herb Dressing
Ingredients
- • 600 g salmon fillets
- • 200 g mixed salad greens
- • 250 g cherry tomatoes
- • 200 g cucumber
- • 50 g red onion
- • 200 g avocado
- • 60 ml olive oil
- • 45 ml lemon juice
- • 10 g fresh dill
- • 1 clove garlic
- • 5 ml dijon mustard
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat your grill to medium-high heat. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- 2
Brush the salmon fillets lightly with 1 tablespoon of olive oil. Place on the hot grill and cook for 4-5 minutes per side, or until the fish flakes easily with a fork and has nice grill marks.
- 3
While the salmon is grilling, prepare the salad base. In a large bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- 4
For the lemon herb dressing, whisk together the remaining olive oil, lemon juice, minced garlic, dijon mustard, and chopped fresh dill in a small bowl. Season with salt and pepper to taste.
- 5
Once the salmon is cooked, let it rest for 2-3 minutes, then break it into large flakes.
- 6
Divide the salad mixture among 4 plates. Top each salad with flaked grilled salmon and sliced avocado.
- 7
Drizzle the lemon herb dressing over each salad just before serving. Serve immediately while the salmon is still warm.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"For perfectly grilled salmon, use the 70/30 rule - grill 70% of the time on the first side to get beautiful grill marks, then just 30% on the second side. The fish will continue cooking slightly after you remove it from heat, so don't overdo it!"
