Grilled Salmon Salad
This Grilled Salmon Salad with Basil Cilantro Lime Dressing is a fast, fresh, light and nutritious dinner meal! It truly combined good things to give you a dish that is packed with flavor and color. Save it now so you can make it!
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Servings: 4 large plates
Ingredients
Ingredients for the gremolata
- 1 cup curly parsley
- 1/2 cup basil
- 1/2 red onion
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. sea salt
- 1/8 tsp. fresh cracked black pepper
- Zest from 1 lime
- 1 large clove of garlic
- 1 Tbsp fresh squeezed lime juice
Ingredients for the dressing
- 1 cup packed cilantro
- 1/2 cup basil
- 1 cup Greek Yogurt
- 1/4 cup olive oil
- 1/8 Tbsp. honey
- 1 tsp. sea salt
- 1/8 tsp. fresh cracked pepper
- Juice from half a lime About 1 - 1 1/2 Tbsp.
- 1 tsp. apple cider vinegar
Ingredients for the salmon
- 4 salmon filets
- 1 1/2 Tbsp. extra virgin olive oil
- Zest of 2 limes
- 3 tsp smoked paprika
- 2 tsp. garlic powder
- 2 tsp. cumin
- Salt and pepper as desired
Ingredients for the salad
- 4 sliced carrots
- 1 red onion Sliced if you are grilling it. Diced if you are not grilling it.
- 5 cups bibb or butter lettuce
- 2 cup arugula
- Additional fresh basil for topping
Instructions
Ingredients for the dressing
- Blend all the ingredients in a food processor and then store in the refrigerator in an airtight container until needed. Remove 10 minutes prior to using.
Ingredients for the Gremolata
- Pulse all the ingredients in a food processor. Store in an airtight container in the fridge until it is needed. If using right away there's no need to store it.
Ingredients for the salad
- Preheat the grill or your pan to a medium heat.
- Combine the spices in a bowl. Rub both sides of the salmon with the olive oil and then add the spice mix on both sides. Season with salt and pepper as desired.
- Place salmon, carrots and onions on the grill or in the pan and grill for 4 minutes per side. If the salmon filets are thick you can grill them for another minute per side to ensure they're cooked all the way through. If you don't want to grill the carrots and onions just chop and dice them while the salmon cooks.
- Divid the lettuce and vegetables among 4 plates. Build the plate with the bibbb/butter lettuce and arugula as a base. Layer in the vegetables and lay the salmon over the top.
- Serve immediately with the dressing and the Gremolata over the salmon. You can squeeze a little more lime over the salmon and then season per taste with additional salt and pepper. Add additional fresh basil as desired.