This bright and zesty salad brings together flaky grilled salmon, crisp seasonal vegetables, and a tangy lemon-pepper vinaigrette. Packed with protein, omega-3s, and crunch, it's both elegant and effortless.
Pat salmon dry with paper towels. Rub with olive oil, then season with lemon zest, cracked pepper, salt, and garlic powder.
Grill salmon skin-side down (if using skin-on) for 4–5 minutes, then flip and grill for another 3–4 minutes, until just cooked through and flaky. Internal temp should be 125–130°F for medium.
Set aside to rest while you assemble the salad.
Make the Salad Base
2
In a large salad bowl, combine mixed greens, cucumbers, tomatoes, red onion, and avocado.
Sprinkle in capers or olives, if using.
Make the Vinaigrette
3
In a small jar or bowl, whisk together lemon juice, Dijon mustard, honey, garlic, pepper, and a pinch of salt.
Slowly whisk in olive oil until emulsified.
Assemble & Serve
4
Lightly toss the salad with half the lemon-pepper vinaigrette.
Divide between plates and top with grilled salmon.
Drizzle the remaining dressing over the salmon and salad.
Garnish with chopped herbs and extra lemon wedges.
Optional Additions
5
Grains: Add a scoop of quinoa, farro, or couscous
Crunch: Top with toasted almonds, pepitas, or crispy shallots
Dairy: Crumble a bit of feta or goat cheese over the top
Pairing Suggestions
6
Wine: Sauvignon Blanc, Pinot Grigio, or a crisp rosé
Bread: Serve with crusty sourdough or herbed flatbread
Side idea: Chilled melon soup or grilled asparagus
Pat salmon dry with paper towels. Rub with olive oil, then season with lemon zest, cracked pepper, salt, and garlic powder.
Grill salmon skin-side down (if using skin-on) for 4–5 minutes, then flip and grill for another 3–4 minutes, until just cooked through and flaky. Internal temp should be 125–130°F for medium.
Set aside to rest while you assemble the salad.
Make the Salad Base
2
In a large salad bowl, combine mixed greens, cucumbers, tomatoes, red onion, and avocado.
Sprinkle in capers or olives, if using.
Make the Vinaigrette
3
In a small jar or bowl, whisk together lemon juice, Dijon mustard, honey, garlic, pepper, and a pinch of salt.
Slowly whisk in olive oil until emulsified.
Assemble & Serve
4
Lightly toss the salad with half the lemon-pepper vinaigrette.
Divide between plates and top with grilled salmon.
Drizzle the remaining dressing over the salmon and salad.
Garnish with chopped herbs and extra lemon wedges.
Optional Additions
5
Grains: Add a scoop of quinoa, farro, or couscous
Crunch: Top with toasted almonds, pepitas, or crispy shallots
Dairy: Crumble a bit of feta or goat cheese over the top
Pairing Suggestions
6
Wine: Sauvignon Blanc, Pinot Grigio, or a crisp rosé
Bread: Serve with crusty sourdough or herbed flatbread
Side idea: Chilled melon soup or grilled asparagus
