Grilled Herbed Salmon Salad

Grilled Herbed Salmon Salad, light and delicious.

Light luncheon of lettuce, vegetables and grilled salmon with balsamic vinaigrette




  • 1 head of Romaine lettuce or kale
  • 1 avocado (peeled, seeded and cut into bits or slices)
  • 1 broccoli crown (cut into bite-sized pieces)
  • 10 Kalamata olives

Grilled Herbed Salmon

  • 2 salmon pieces (skin on, about 4 ounces each)
  • 1 teaspoon Herbes de Provence
  • 1 tablespoon olive oil


To Make the Salad

  1. Wash, cut and dry (by hand or with a salad spinner) the Romaine and divide it between two plates.
  2. Top the Romaine with the avocado pieces and broccoli florets.
  3. The Kalamata olives can be served whole as a garnish, or sliced and spread on top of the salad.

Cooking the Grilled Herbed Salmon

  1. Coat the salmon with the olive oil and sprinkle the herbes de Provence over the top.
  2. Grill over medium heat for about 4-5 minutes a side, until the salmon is flaky. Do not overcook or it will be dry.

To Serve:

  1. Remove the skin before placing the warm, grilled salmon on top of the salad.
  2. Serve with Balsamic Vinaigrette or any salad dressing you prefer.


Keywords: Grilled Herbed Salmon Salad, salmon

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