Lemon Dill Honey Grilled Salmon Salad

What You'll Need

• 1 lb wild caught salmon fillets 

• Fine sea salt and freshly ground black pepper

• 1 Tbsp olive oil (for cooking salmon)

• 10 oz mixed salad greens (e.g. baby greens, arugula, spinach, or a blend)

• 1 large cucumber, thinly sliced or halved into rounds

• 1 bell pepper (any color), thinly sliced

• 1 small red onion, thinly sliced
  

• 1 large avocado, sliced

• ½ cup halved cherry tomatoes

• 2 Tbsp chopped fresh dill (for the salad)

• Optional: 2 Tbsp toasted sunflower seeds or slivered almonds, for crunch

Lemon-Dill Vinaigrette Ingredients

• ⅓ cup extra-virgin olive oil

• 2 Tbsp Dijon mustard, & grated ginger

• 1½ Tbsp honey

• 2 Tbsp fresh lemon juice (about 1 lemon)

• 1 Tbsp white wine vinegar (or apple cider vinegar)

• 2 tsp fresh dill, finely chopped

• 1 small garlic clove, minced

• Salt and black pepper, to taste

• (Optional) 1 tsp lemon zest, for extra brightness

Let's Cook

1. Make the vinaigrette

In a small bowl or jar, whisk together the Dijon mustard, honey, lemon juice, white wine vinegar, minced garlic, chopped dill, and lemon zest (if using). Slowly drizzle in the olive oil while whisking to emulsify. Taste and season with salt and pepper. Set aside.

2. Cook the salmon

• Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.

• Brush grill grates down with olive oil. Heat a grill over medium-high heat.

• When the grill is hot, add the salmon fillets filet side down first to achieve nice grill marks.

• Cook undisturbed for 3–4 minutes until the fish is cooked and semi charred.

• Flip and cook another 2–4 minutes (depending on thickness) until just cooked through (salmon should flake easily but still be moist).

• Transfer the salmon to a plate and let it rest for a minute or two.

3. Toast seeds or nuts (optional)

If using sunflower seeds or slivered almonds, toast them in the same skillet (wipe out excess oil) over medium heat for a couple of minutes, tossing frequently until lightly golden and fragrant. Remove from heat.

4. Assemble the salad

In a large bowl, combine the mixed greens, cucumber, bell pepper, red onion, avocado, cherry tomatoes, and chopped dill. Add the salmon in middle of salad. Drizzle the lemon-dill vinaigrette over the salad (start with half, then add more as needed). 

5. Serve

Plate individual servings or serve family style. Garnish with the toasted seeds/nuts (if using) and additional fresh dill or lemon slices. Serve immediately so the greens stay crisp.