Grilled Salmon and Lemon Dill Salad
Grilled salmon topped with fresh lemon juice and dill, provides a light and zesty salad, that doesn’t need much else to satisfy. The great thing about salads, are not only do they add a ton of vegetables to your diet, but they can be prepped and cooked a very short time. This recipe can be done in under 15 minutes easily. Since this salad does call for salmon it can be a bit pricier, being over the $2 per serving threshold.
- Prep Time: 5 min.
- Cook Time: 10 min.
- Total Time: 15 min.
- Yield: 4 servings 1x
- Category: salad
- Cuisine: seafood
Ingredients
Scale
Dressing
- 1 tbs fresh dill (diced)
- 3 tbs fresh squeezed lemon juice (about 1 lemon)
- 2 tbs olive oil
Salad
- 16 oz. salmon fillet
- 1/2 tsp lemon pepper
- 1 avocado (seed and skin removed, and cut in small pieces)
- 4 cups loose romaine lettuce
- 1/4 c. cashews (chopped)
- salt to taste
Instructions
- Preheat the grill to medium heat
- Drizzle a light amount of olive oil on top of the salmon. This will prevent it from getting stuck to the grill.
- Lightly sprinkle salt and lemon pepper onto the salmon fillet, until it is coated.
- Place the fillet on the grill open side down. Cook this side for about 3-4 minutes or until there is a slight char and you can see the grill marks.
- Flip over so the skin is facing the heat and leave until the fish is cooked through. About 5 minutes (you should be able to use a fork to easily pull apart the fish). Set aside.
- Assemble the remaining ingredients, and add to large mixing bowl.
- In a small bowl mix together the lemon juice, oil, and dill.
- Add the dressing mix in with the other ingredients, and toss well.
- Sprinkle in some salt to taste.
- Now split the salad into four portions, and serve 1/4 of the salmon with each portion.
- I usually remove the skin, and cut up the salmon when combining with the salad.
Notes
Make sure to get a cut of salmon that is thick. Thicker cuts of salmon are known to have a higher concentration of omega 3 fatty acids.
