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Grilled Salmon Fresh Garden Salad Recipe
Ash Tyrrell

Grilled Salmon Fresh Garden Salad Recipe

I love making this Grilled Salmon Fresh Garden Salad whenever I want something healthy that still feels satisfying. The smoky grilled salmon pairs perfectly with crisp vegetables and a homemade lemon herb dressing
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Total Time 32 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1½ pounds salmon fillet – Choose fresh center-cut salmon for even cooking.
  • 6 cups mixed salad greens – A mix of lettuce spinach, and arugula adds texture.
  • 1 cup cucumber sliced – Adds freshness and crunch.
  • 1 cup carrots shredded – Gives natural sweetness and color.
  • 5 radishes thinly sliced – Adds a mild peppery bite.
  • 1 cup cherry tomatoes halved – Use ripe tomatoes for the best flavor.
  • ½ red onion thinly sliced – Slice thinly to keep the flavor mild.
  • ¼ cup fresh basil leaves – Adds a sweet herbal aroma.
  • ¼ cup fresh parsley chopped – Brightens the salad.
  • 2 tablespoons of fresh mint leaves – Gives a refreshing finish.
  • ¼ cup fresh lemon juice – Fresh juice tastes brighter than bottled.
  • 1 teaspoon Dijon mustard – Helps blend the dressing smoothly.
  • 1 teaspoon honey – Balances the lemon's acidity.
  • 1 garlic clove minced – Fresh garlic gives the best flavor.
  • 2 tablespoons ripe avocado – Makes the dressing naturally creamy.
  • 2 tablespoons fresh basil – Adds fresh herbal flavor.
  • ½ teaspoon dried oregano – Enhances the overall taste.
  • ⅓ cup extra virgin olive oil – Use good-quality olive oil.
  • ½ teaspoon sea salt – Season to taste.
  • ¼ teaspoon black pepper – Freshly ground is best.

Method
 

  1. Add the lemon juice, Dijon mustard, honey, garlic, avocado, basil, oregano, salt, and pepper to a blender. Blend until smooth before slowly pouring in the olive oil. Continue blending until the dressing becomes creamy and well combined.
  2. Pat the salmon dry using paper towels and season both sides with salt and black pepper. Brush a thin layer of olive oil over the fillet to prevent sticking and create a beautiful grilled finish.
  3. Wash and dry the salad greens thoroughly. Slice the cucumber, tomatoes, radishes, onion, and shred the carrots. Keep the herbs whole until just before serving to maintain their fresh aroma.
  4. Heat the grill over medium heat and lightly oil the grates. Place the salmon flesh-side down first and cook for about 5–6 minutes. Flip carefully and cook another 4–6 minutes until the fish flakes easily with a fork.
  5. Transfer the grilled salmon to a plate and let it rest for a few minutes. This keeps the juices inside the fish and makes it easier to break into large bite-sized pieces.
  6. Add the lettuce, vegetables, and fresh herbs to a large serving bowl. Drizzle with half of the dressing and toss gently until everything is lightly coated.
  7. Place the grilled salmon pieces on top of the salad. Spoon a little more dressing over the salmon so every bite has plenty of fresh flavor.
  8. Finish with extra herbs, freshly cracked black pepper, and lemon wedges on the side. Serve immediately while the salmon is still slightly warm for the best taste.

Notes

  • I always let the grilled salmon rest for about 5 minutes before adding it to the salad. It stays juicier and flakes more easily.
  • I like using fresh herbs instead of dried ones because they give the salad a brighter, fresher taste.
  • I chill the vegetables in the refrigerator for 15–20 minutes before serving. It makes every bite extra crisp.
  • I add the dressing just before serving to keep the greens fresh and crunchy.
  • I sometimes sprinkle toasted almonds or pumpkin seeds on top for extra crunch.
  • I always taste the dressing before serving and adjust the lemon juice or salt if needed.
  • I serve the salmon slightly warm instead of cold because it blends perfectly with the fresh vegetables.