kiwi
Grilled Salmon Salad with Lemon-Herb Vinaigrette
A 38-minute American dinner for 4 — 520 calories per serving.
per serving, estimated
Flaky grilled salmon fillets over a crisp bed of romaine, cucumber, cherry tomatoes, and red onion, finished with a bright lemon-herb vinaigrette.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 24 ounces salmon fillets (four 6 oz fillets, patted dry)
- 3 tablespoons extra-virgin olive oil (divided)
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper (freshly ground)
- 3 romaine lettuce hearts (chopped into 1-inch pieces)
- 1 cup cherry tomatoes (halved)
- 1 english cucumber (halved lengthwise and sliced)
- ½ red onion (thinly sliced)
- 1 avocado (pitted, peeled, and sliced)
- 3 tablespoons fresh lemon juice (from about 2 lemons)
- 1 teaspoon lemon zest
- 1 teaspoon dijon mustard
- 1 garlic clove (finely minced)
- 2 tablespoons fresh dill (roughly chopped)
- 2 tablespoons fresh flat-leaf parsley (roughly chopped)
- ½ teaspoon honey
- 5 tablespoons extra-virgin olive oil (for the vinaigrette)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Whisk together 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 minced garlic clove, ½ teaspoon honey, 2 tablespoons chopped fresh dill, and 2 tablespoons chopped fresh parsley in a small bowl. 5 min
- Slowly drizzle in 5 tablespoons extra-virgin olive oil while whisking constantly until the vinaigrette is emulsified; season with a pinch of salt and set aside. 3 min
- Pat the four 6 oz skin-on salmon fillets completely dry with paper towels, then brush both sides with 2 tablespoons extra-virgin olive oil and season evenly with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. 4 min
- Chop the 3 romaine lettuce hearts into 1-inch pieces, halve 1 cup cherry tomatoes, halve the English cucumber lengthwise and slice it, and thinly slice ½ red onion; toss everything together in a large serving bowl. 8 min
- Heat a grill or grill pan over medium-high heat and brush the grates with the remaining 1 tablespoon extra-virgin olive oil. 4 min
- Timing-sensitive step. Place the salmon fillets skin-side down on the grill and cook undisturbed for 4–5 minutes until the skin is crisp and releases cleanly, then flip and cook a further 2–3 minutes until the flesh is just opaque and flakes easily at the thickest point. 8 min
- Transfer the salmon to a clean plate and rest for 3 minutes. 3 min
- Pit, peel, and slice the avocado and arrange the slices over the dressed salad base just before serving. 3 min
- Drizzle the vinaigrette over the salad and toss gently to coat, then lay one salmon fillet on top of each portion, skin-side up to keep it crisp, and serve immediately. 3 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.