Grilled Salmon Salad with Lemon Basil Dressing
Yield: 4 servings
Calories: 473kcal
I absolutely love making grilled salmon salad because it's a healthy and delicious way to get in my daily dose of protein and veggies. Plus, the combination of the warm grilled salmon with cool, crisp greens and vegetables creates a perfect balance of textures and flavors.
Ingredients
Salmon Salad
- 1 pound (454 g) salmon fillets, 4 pieces
- kosher salt, as needed
- black pepper, as needed
- olive oil, as needed
- 8 cups (256 g) lettuce, romaine, spinach or kale
- 1 cup (151 g) cherry tomatoes, halved
- 1 cup (143 g) cucumber, diced, ¼" thick
- ½ cup (60 g) red onion, thinly sliced
- ½ cup (63 g) red bell pepper, diced, ¼" thick
- 4 ounces (227 g) feta cheese, crumbled
- ½ cup (57 g) walnuts, roughly chopped
Lemon Basil Vinaigrette
- ¼ cup (60 ml) lemon juice, plus 1 teaspoon lemon zest
- 1 tablespoon (15 ml) dijon mustard
- 1 teaspoon (5 ml) honey
- 1 teaspoon (4 g) minced garlic
- 8 basil leaves
- ½ teaspoon dried oregano, or 1 teaspoon fresh
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup (120 ml) olive oil
Instructions
- Season the Salmon - Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat.
- Grill the Salmon - Heat a barbecue or grill pan to medium-high. Add a small amount of vegetable oil to a folded piece of paper towel, and grease the grill grates. Once the grill is hot, add the salmon fillets. Cook uncovered for about 4 to 5 minutes on each side until flaky, about 130 to 140°F (54 to 60ºC). Remove the salmon from the grill and transfer to a clean plate. Cover to keep warm. Remove the skin if still attached.
- Make the Salad - In a large bowl, add the lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.
- Make the Salad Dressing - In a blender, add the lemon juice, lemon zest, mustard, honey, garlic, basil, oregano, salt, and pepper. Blend on medium speed until combined, about 30 seconds. With the blender running on low speed, slowly add the olive oil, processing until lightly thickened, about 30 seconds. Add more salt and pepper to taste.
- To Serve - Toss the salad with enough dressing to coat the ingredients. There will be extra dressing to serve on the side. Evenly divide the mixture among four bowls and top with 1 salmon fillet. Drizzle each salmon with more dressing if desired.
Notes
- Making the Dressing by Hand: Finely chop the basil. In a medium bowl, whisk together the lemon juice, lemon zest, mustard, honey, garlic, chopped basil, oregano, salt, and pepper. Gradually whisk in the olive oil.
- Storing: Refrigerate in an airtight container for up to 3 days.
Nutrition
Calories: 473kcal | Carbohydrates: 13g | Protein: 32g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Cholesterol: 74mg | Sodium: 566mg | Potassium: 493mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6300IU | Vitamin C: 68.5mg | Calcium: 150mg | Iron: 2.2mg
Recipe Link