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.

  • Author: Joel
  • Prep Time: 5 min.
  • Cook Time: 10 min.
  • Total Time: 15 min.
  • Yield: 4 servings 1x
  • Category: salad
  • Cuisine: seafood




  • 1 tbs fresh dill (diced)
  • 3 tbs fresh squeezed lemon juice (about 1 lemon)
  • 2 tbs olive oil


  • 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


  1. Preheat the grill to medium heat
  2. Drizzle a light amount of olive oil on top of the salmon.  This will prevent it from getting stuck to the grill.
  3. Lightly sprinkle salt and lemon pepper onto the salmon fillet, until it is coated.
  4. 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.
  5. 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.
  6. Assemble the remaining ingredients, and add to large mixing bowl.
  7. In a small bowl mix together the lemon juice, oil, and dill.
  8. Add the dressing mix in with the other ingredients, and toss well.
  9. Sprinkle in some salt to taste.
  10. Now split the salad into four portions, and serve 1/4 of the salmon with each portion.
  11. I usually remove the skin, and cut up the salmon when combining with the salad.


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.

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