Grilled Salmon Power Salad
Grilled salmon fillet served over mixed greens with roasted vegetables and a swappable grain or legume base. Dressed with a choice of vinaigrette or creamy sauce, customizable with protein and vegetable alternatives.
Ingredients
Method
If using a marinade, brush salmon fillets with lemon-herb marinade and let sit 10 minutes at room temperature.
Chop roasted vegetables and raw vegetables into bite-sized pieces; set aside in a large bowl with cooled cooked grain.
Whisk together lemon juice, olive oil, and Dijon mustard in a small bowl, or prepare tahini-lemon dressing; set dressing aside.
Preheat grill to medium-high (about 400°F). Pat salmon fillets dry and brush lightly with olive oil; season with salt and black pepper.
Place salmon skin-side up on grill grates and cook 6–8 minutes, without moving, until skin is crispy and flesh releases easily.
Flip salmon skin-side down and grill 2–3 minutes until cooked through (internal temperature 145°F). Transfer to a plate.
Divide mixed greens between two bowls or plates.
Top greens with grain-vegetable mixture, breaking salmon into flakes and distributing over each salad.
Drizzle each salad with dressing and scatter toasted seeds or nuts over top. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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