Grilled Salmon Salad with Lemon Vinaigrette

Quick Summary

This vibrant salad features flaky, pan-grilled salmon served over a bed of mixed greens, cucumber, and cherry tomatoes, finished with a bright, homemade lemon-shallot vinaigrette. It is a complete meal, packed with omega-3s and fresh textures, perfect for a satisfying lunch or dinner.

Ingredients

Method

1. 1. Season salmon fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear for 4–5 minutes per side until the skin is crisp and the center is opaque.
2. 2. While the fish rests, whisk the lemon juice, 3 tablespoons of olive oil, and minced shallot in a small bowl. Add salt to taste.
3. 3. Toss the greens, tomatoes, and cucumber with half the dressing. Divide the salad among four plates.
4. 4. Place a salmon fillet atop each salad and drizzle with the remaining vinaigrette.

Nutrition Snapshot

Frequently Asked Questions

Can I substitute the salmon?

Yes, trout or steelhead offer a similar texture and healthy fat profile.

How long does the dressing keep?

The lemon vinaigrette stays fresh in the refrigerator for up to 3 days in an airtight jar.

Is this suitable for meal prep?

Keep the dressing separate from the greens until you are ready to eat to maintain the crunch.