Grilled Salmon Salad with Lemon Caper Vinaigrette

This Grilled Salmon Salad with lemon caper vinaigrette is a perfect summer salad – loaded with tomatoes, cucumber, avocado, Kalamata olives – and of course tender fillets of grilled salmon.  It’s all tossed with a delicious Lemon Caper Vinaigrette.

This Grilled Salmon Salad recipe is fresh, healthy and so delicious.  It makes an easy meal- in-a-bowl recipe that comes together in a pinch.  The lemon vinaigrette recipe doubles as a marinade.

HOW TO MAKE SALMON SALAD

• Make the marinade (1/2 will be used as a marinade and the other 1/2 will be used as a salad dressing)
• Marinade the salmon fillets
• Grill (or sear) the salmon
• Toss the salad ingredients together
• Top the salad with salmon (whole, sliced or cut into pieces)
• Drizzle the salmon with extra dressing

Variations

• Use chicken instead of salmon
• Add chickpeas 
• Add red onion
• Add pepperoncini
• Add feta instead of extra parmesan cheese
• Add artichoke hearts 

BENEFITS OF SALMON

• Salmon is rich with heart-healthy Omega-3 fat (which is associated with a decreased risk of cardiovascular problems, such as heart attacks, strokes, heart arrhythmias, high blood pressure, and high triglycerides circulating in the blood.
• These benefits are best obtained when omega 3 rich fish is consumed 2 – 3 times a week.
• Omega 3s are also know to improve cognitive function, improve mood, offer joint protection, promote eye health, and a decreased risk in certain types of cancer.

HEALTHY SALAD RECIPES 

• Crunchy Detox Salad
• Italian Chopped Salad
• Fried Chicken Chopped Salad
• Greek Chopped Salad
• Mexican Salad Recipe
• Chicken Avocado Chopped Salad

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Yield: 2 Servings

Grilled Salmon Salad

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

This Grilled Salmon Salad is fresh, healthy, delicious and it comes together in a pinch.

Ingredients

• For the Marinade/Dressing
• 2 large garlic cloves, smashed and minced
• 2 teaspoons capers, drained and rinsed
• 2-3 tablespoons fresh flat-leaf parsley, chopped
• 1/4 cup plus 2 tablespoons freshly squeezed lemon juice
• 1/2 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese, divided
• -
• For the Salad
• 1 large head (about 4 cups) Romaine lettuce leaves, rinsed, dried and chopped or torn
• 1 large cucumber, peeled and chopped
• 1 cup cherry tomatoes, cut in half
• 1 avocado sliced
• 1/3 cup pitted Kalamata olives, sliced
• 1 pound skinless salmon fillets
• Serve with lemon wedges

Instructions

For the Marinade/Dressing

1. Add all of the ingredients except the parmesan cheese to a blender and blend well.
2. Pour out half of the marinade into a large, shallow dish or a large ziplock plastic bag.
3. Add the parmesan cheese and continue to blend the remaining dressing until well blended.
4. Pour the unused dressing into a mason jar and refrigerate before using.
5. Coat the salmon with the marinade and marinade for 15-30 minutes.
6. Discard marinade after use.

For the Salad

1. Heat 2 tablespoon of oil in a skillet or grill pan over medium-high heat.
2. Sear salmon on both sides until cooked to your liking.
3. While salmon is cooking, prepare all of the salad ingredients and mix in a large serving bowl. 
4. Slice salmon and arrange over salad.
5. Drizzle with the dressing.
6. Sprinkle with extra grated parmesan cheese
7. Add freshly ground black pepper
8. Serve with lemon wedges.