Description
A healthy and delicious grilled salmon salad paired with a zesty lemon basil dressing, offering a perfect balance of warm protein and crisp, cool vegetables.
Ingredients
Scale
- 1 pound salmon fillets (4 pieces)
- kosher salt, as needed
- black pepper, as needed
- olive oil, as needed
- 8 cups lettuce (romaine, spinach or kale)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced, ¼” thick
- ½ cup red onion, thinly sliced
- ½ cup red bell pepper, diced, ¼” thick
- 4 ounces microbial-rennet feta cheese, crumbled
- ½ cup walnuts, roughly chopped
- ¼ cup lemon juice, plus 1 teaspoon lemon zest
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 1 teaspoon minced garlic
- 8 basil leaves
- ½ teaspoon dried oregano (or 1 teaspoon fresh)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup 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. Grease the grill grates with a small amount of vegetable oil. Add the salmon fillets and cook uncovered for about 4 to 5 minutes on each side until flaky, about 130 to 140°F (54 to 60ºC). Transfer to a plate and cover to keep warm.
- Make the Salad: In a large bowl, combine the lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts.
- Make the Salad Dressing: In a blender, combine lemon juice, lemon zest, mustard, honey, garlic, basil, oregano, salt, and pepper. Blend on medium speed for about 30 seconds. With the blender on low, slowly add the olive oil and process until lightly thickened.
- To Serve: Toss the salad with enough dressing to coat the ingredients. Divide the mixture among four bowls and top each with one salmon fillet. Drizzle with additional dressing if desired.
Notes
To make the dressing by hand, finely chop the basil and whisk all dressing ingredients together in a medium bowl. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 473 kcal
- Sugar: 5 g
- Sodium: 566 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 74 mg
Keywords: grilled salmon, greek salad, lemon basil dressing, healthy lunch, protein-packed salad