Grilled Salmon Salad with Dill Vinaigrette
Grilled Salmon Salad prepared with seasoned, grilled salmon fillets, artichoke hearts, tomatoes, hard-boiled eggs, arugula, and so much more!
Servings: 4
Ingredients
For the Salmon
- 1 ½ pounds salmon fillets
- 1 teaspoon Italian seasoning
For the Salad
- 1 cup quartered artichoke hearts
- 1 cup cherry tomatoes
- ½ cup kalamata olives, pitted
- 3 hard boiled eggs
- 2 cups blanched edamame
- ½ cup cooked grains, such as spelt or quinoa
- Pickled red onions
- ¼ cup pickled capers
- 1 cup arugula
- ½ cup radish microgreens
- Salt and pepper
For the Dressing
- 3 to 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- Juice of ½ lemon
- Chopped dill
Instructions
- Pat the salmon dry with paper towels, and season with salt, pepper, and Italian seasoning.
- Heat a grill pan to medium-high heat. Once the pan is hot, place the salmon on it, skin-side-down.
- Grill for 3 to 4 minutes per side, or until the internal temperature of the salmon reaches 145˚F. Set aside.
- Meanwhile, arrange the salad ingredients in a large bowl. Then, break the cooked salmon into large pieces and add those to the salad.
- Make the dressing by whisking all the dressing ingredients together in a medium bowl.
- Pour the prepared dressing over the salad, and serve.
Nutrition
Calories: 594kcal | Carbohydrates: 24g | Protein: 51g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 233mg | Sodium: 1230mg | Potassium: 1414mg | Fiber: 9g | Sugar: 5g | Vitamin A: 664IU | Vitamin C: 17mg | Calcium: 136mg | Iron: 5mg
