Grilled Salmon Salad with Creamy Dill Vinaigrette
The best part about this meal is that it’s easy to make and doesn’t take long to prepare All you need to do is marinate the salmon, grill it, and assemble the salad.
Equipment
Ingredients
- 2 6-ounce salmon fillets, skinless and boneless
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
- 2 cups mixed greens
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- Salt and pepper to taste
For the Creamy Dill Vinaigrette:
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons plain Greek yogurt
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, dill, salt, and pepper. Rub the mixture on the salmon fillets and let them marinate in the refrigerator for at least 30 minutes.
- Preheat the grill to medium-high heat. Place the salmon on the grill and cook for 4-6 minutes per side, or until cooked through.
- In a large bowl, combine the mixed greens, tomatoes, cucumber, and red onion.
- To make the vinaigrette, whisk together the olive oil, lemon juice, dill, yogurt, salt, and pepper in a small bowl.
- Place the cooked salmon on top of the salad and drizzle with the vinaigrette. Serve immediately.