Grilled Salmon Salad with Lemon
Flaky herb-crusted salmon rests on cool cucumber and tomato, finished with a bright lemon vinaigrette and crumbly feta for a restaurant-worthy meal.
Ingredients (serves 4)
- 1.25 lb salmon fillet
- 8 cups mixed greens
- 2 cucumbers
- 1.5 cups cherry tomatoes
- 1 cup feta cheese
- 3 lemons
- 0.25 cup olive oil
- 2 tbsp fresh dill
- 2 cloves garlic
- Salt and black pepper
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Preheat a grill to medium-high heat. Brush salmon with olive oil and season with salt, pepper, and fresh dill.
- 2
Grill salmon skin-side down for 6 minutes, then flip and grill for 4 more minutes until flesh is opaque and flakes easily.
- 3
While salmon grills, peel and mince garlic. Juice one lemon and zest another. Whisk together olive oil, lemon juice, minced garlic, and salt.
- 4
Slice cucumbers and halve cherry tomatoes.
- 5
Toss mixed greens with dressing. Arrange on plates and top with cucumber, tomatoes, and feta.
- 6
Place warm salmon on each salad and garnish with lemon zest and fresh dill. Serve with lemon wedges.
