Grilled Salmon and Vegetable Salad with Sweet Balsamic Dressing
This summer salad is so flavourful with the grilled salmon and vegetables then once drizzled with the sweet balsamic dressing makes this a stunning and scrumptious meal!
Servings: 3
Calories: 659kcal
Equipment
- Outdoor or indoor grill
Ingredients
Salmon and Vegetables
- 12 oz wild sockeye salmon fillet
- 2 tbsp extra virgin olive oil
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 tbsp fresh dill, chopped plus extra for garnishing
- 1/4 tsp salt
- pinch of pepper
- 12-15 asparagus stems
- 1 zucchini, sliced
- 12-15 cherry tomatoes
- 1/4 red onion, chopped
- 1 tbsp extra virgin olive oil
- salt and pepper
Balsamic Dressing: yields 1/2 cup
- 1/3 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 11/2 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp Himalayan salt
- 1/4 tsp pepper
Salad:
- 5 cups mixed greens
- 3-4 radishes, sliced
Instructions
- In a medium-large bowl, stir together olive oil, lime juice, garlic, rosemary, dill, salt and pepper. Add salmon fillets and coat well with the marinade. Place in the refrigerator for 1-2 hours. If the salmon has the skin on, I would suggest to not remove it as this will be helpful when grilling the salmon.
- Place asparagus, zucchini, red onion and cherry tomatoes into a large flat plate. Drizzle with 1 tablespoon of olive oil and insert into skewers and set aside. Season with salt and pepper once grilled.
- Dressing: In a measuring cup, add olive oil, lemon juice, balsamic vinegar, maple syrup, Dijon mustard, garlic powder, salt and pepper. Pour the ingredients into a salad dressing container, and shake well, and set aside.
- Preheat grill to medium-high, then add oil to grates to prevent the salmon from sticking. Place salmon with skin-side down and add the vegetables. Grill salmon for 5-6 minutes on each side and rotate the vegetable skewers while they are cooking. While cooking arrange greens on a platter.
- Serve salmon and grilled vegetables over greens. Drizzle with balsamic dressing over the entire platter. Garnish with fresh dill and enjoy!
Nutrition
Calories: 659kcal | Carbohydrates: 38g | Protein: 27g | Fat: 46g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Cholesterol: 62mg | Sodium: 495mg | Potassium: 1256mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1755IU | Vitamin C: 51mg | Calcium: 106mg | Iron: 4mg