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Grilled Salmon Salad

Grilled Salmon Salad Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 382
Ingredients Method Notes

Ingredients
  

  • 4 skinless salmon fillets, about 1½ lbs total
  • 1 tbsp olive oil, plus more for the grill
  • ½ tsp salt
  • ¼ tsp black pepper
  • 8 cups mixed salad greens
  • 1 cup halved cherry tomatoes
  • ½ English cucumber, sliced into thin half-moons
  • ¼ small red onion, thinly sliced
  • 1 avocado, sliced (optional)
  • ½ cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped fresh dill
  • 1 small garlic clove, minced
  • Pinch of salt and pepper for the dressing

Method
 

  1. Whisk the yogurt, lemon juice, dill, garlic, and a pinch of salt and pepper until smooth. Set aside.
  2. Pat salmon dry, rub with 1 tbsp olive oil, and season with ½ tsp salt and ¼ tsp pepper. Heat grill to medium-high, about 400°F (200°C).
  3. Grill salmon for 4 to 5 minutes per side, until it flakes and reaches 145°F. Transfer to a plate.
  4. Toss greens, tomatoes, cucumber, and red onion with about 3 tbsp of the dressing.
  5. Slice salmon, arrange on the salad, add avocado, and drizzle with extra dressing. Serve right away.

Notes

If your salmon fillets have skin, grill them skin-side down first and the skin will lift off easily after cooking. The dressing can be made up to 3 days ahead, and the salad is best dressed just before eating.