Description
A light yet elegant brunch salad featuring smoky grilled salmon, crisp mixed greens, and a tangy citrus dressing. Perfect for a quick, impressive meal.
Ingredients
- Fresh salmon fillets (about 6 oz / 170 g each), wild-caught if possible
- Extra-virgin olive oil (for brushing and grilling)
- Fresh lemon juice
- Fresh herbs like dill or parsley, finely chopped (optional)
- Salt and freshly ground black pepper
- Mixed greens (baby spinach, arugula, butter lettuce)
- Cherry tomatoes, halved
- Cucumber, thinly sliced
- Red onion, thinly sliced (optional)
- Avocado, sliced or diced
- Toasted almonds or walnuts (optional)
- Extra-virgin olive oil (for dressing)
- Fresh lemon juice (for dressing)
- Honey or maple syrup (for dressing)
- Dijon mustard (for dressing)
- Garlic, minced (optional, for dressing)
- Salt and pepper to taste (for dressing)
Instructions
- Rinse the salmon fillets under cold water and pat dry with paper towels. Brush each fillet lightly with olive oil, then season both sides generously with salt and pepper. Drizzle fresh lemon juice over the top and sprinkle with chopped herbs if using. Let it rest at room temperature while you prepare the salad base.
- Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes, thinly slice cucumber and red onion, and dice or slice the avocado. Toss the greens, tomatoes, cucumber, and onion gently in a large bowl, but hold off adding avocado until serving.
- In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and a pinch of minced garlic if using. Season with salt and pepper to taste. Whisk until the dressing is smooth and slightly thickened.
- Preheat your grill or grill pan over medium-high heat. Place salmon skin-side down if skin-on. Cook for about 4-5 minutes without moving to get grill marks, then carefully flip and cook for another 3-4 minutes until salmon flakes easily but remains moist inside. If using a broiler, cook for 6-8 minutes watching closely.
- Drizzle half the dressing over the mixed greens and toss gently. Arrange the salad on plates or a large serving bowl. Place the grilled salmon fillets on top, then add avocado slices and sprinkle toasted nuts if using. Drizzle remaining dressing over the salmon and serve immediately.
Notes
Pat salmon dry before grilling for better searing. Preheat grill well and avoid moving salmon too soon to get nice grill marks. Let salmon rest after grilling to keep it juicy. Dress greens just before serving to avoid sogginess. For dairy-free or vegan options, replace honey with maple syrup and substitute salmon with grilled tofu or tempeh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salad with 1 salmo
- Calories: 375
- Sugar: 5
- Sodium: 350
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 5
- Protein: 30
Keywords: grilled salmon salad, brunch salad, healthy salmon recipe, easy salmon salad, fresh salad, lemon dressing, elegant brunch