If you are after heathy meals, this Citrus Salmon Salad is the dinner for you! Yummy citrus salmon served with a delicious and nutritious side salad. Fish and salad both make a flavorful combination for dinner that is even enjoyed by the kids!
Grilled Dijon Citrus Salmon & Salad
Ingredients Needed for Dijon Citrus Salmon with Side Salad
Dijon Citrus Vinaigrette:
- Extra Virgin Olive Oil
- Lemon
- Dijon Mustard
Grilled Salmon:
- Salmon filets (with skin)
- Extra Virgin Olive Oil
Healthy Salad
- Mixed Salad Greens
- Avocado
- Radishes
- Fresh dill
- Cucumber
- Crumbled blue cheese
- Black Sesame Seeds
Easy & Fresh Salad Dressing
- Sour cream
- Lemon
Directions:
Step 1. First prepare the Dijon citrus vinaigrette by whisking together olive oil, 3 tablespoons of lemon juice, and Dijon mustard together in a small bowl. Season to taste with sea salt and black pepper. Set aside.
Step 2. Season salmon filets with salt and pepper to taste. Spoon 1 tablespoon of Dijon citrus vinaigrette over each piece of salmon. Let rest for 5 minutes.
Step 3. Meanwhile, arrange lettuce, avocado, radishes, dill, cucumber on serving plates. Set aside.
Step 4. Heat one tablespoon olive oil in stove-top grill pan over medium heat. Add salmon filets and cook 3-5 minutes per side to desired degree of doneness.
Step 5. Add one salmon filet to each salad plate.
Step 6. Add a few dollops of salad dressing to each salad.
Step 7. Sprinkle each salad with blue cheese and sesame seeds. If blue cheese isn’t a favorite, simply substitute your favorite hard cheese.
Step 8. Lightly drizzle salmon (and salad) with additional Dijon Citrus Vinaigrette, if desired
Wild Caught or Farmed Raised Salmon, which is Best?
Typically, wild salmon in more nutritious than a farm raised salmon. Wild salmon has less saturated fat and less calories than farmed.
You will enjoy this delicious salad plate with veggies, citrus salmon and salad
- 6 tablespoons extra virgin olive oil
- 1 large lemon juiced to yield 3 T. Fresh Lemon Juice
- 3 teaspoons Dijon Mustard
- salt & pepper to Taste
- 4 4 oz. Salmon filets, with skin so that it is crispy when cooked
- 1 tablespoon extra virgin olive oil
- salt & black pepper to taste
- 3 cups mixed salad greens, torn into bite size pieces
- 1 medium avocado, pitted and sliced
- 1/2 cup sliced radishes
- 1/4 cup fresh dill
- 1/2 cup thinly sliced cucumber
- 1/4 cup crumbled blue cheese
- black Sesame seeds, to taste
- 1/4 cup sour cream
- 1/2 large lemon, juiced
- salt & pepper to Taste
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Prepare Dijon citrus vinaigrette by whisking together olive oil, 3 T. lemon juice, and Dijon mustard together in a small bowl. Season to taste with sea salt and black pepper. Set aside.
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Season salmon filets with salt and pepper to taste. Spoon 1 tablespoon of Dijon citrus vinaigrette over each piece of salmon. Let rest for 5 minutes.
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Meanwhile, arrange lettuce, avocado, radishes, dill, cucumber on serving plates. Set aside.
-
Heat one tablespoon olive oil in stove-top grill pan over medium heat. Add salmon filets and cook 3-5 minutes per side to desired degree of doneness.
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Add one salmon filet to each salad plate. Add a few dollops of salad dressing to each salad.
-
Sprinkle each salad with blue cheese and sesame seeds.
-
Lightly drizzle salmon (and salad) with additional Dijon Citrus Vinaigrette, if desired
Not a fan of blue cheese? Substitute crumbled blue cheese for another hard cheese like Feta or Goat cheese.
What to Serve with Salmon and Salad?
This is one of those meals that will save you calories yet will offer a high amount of nutrients. Just stick with the salmon and salad for dinner without any additions. If you need to serve a side, dinner rolls and butter would work well or mini slider buns for the kids to make little salmon sandwiches.
How long Should Salmon Be Cooked?
The cook time for salmon depends on internal starting temperature and the thickness of the fillets. Fillets should flake easily with a fork when finished cooking. When grilling it is recommended 6-8 minutes per side.
What to Do with Leftover Salad
Left over salads will keep well in an airtight container in the refrigerator. Make sure to wash and dry the lettuce thoroughly before using. Leftover salads will last a couple of days. We love healthy salad additions! Learn more about what you can add to your healthy salad.
Red Onion Tip:
If you love using red onions in your salad, simply soak the onion rings in ice cold water for about 10 minutes to remove a little of the bitter bite red onions have when serving raw.
You will LOVE some of our Other Salmon Recipes:
Salmon with Dill Yogurt Sauce
Salmon Chowder with Corn
Salmon Skillet Recipe
