Healthy & Special Diets > High-Protein Recipes > High-Protein Lunches > Grilled Chicken or Fish Salads

High-Protein Grilled Salmon Salad with Lemon-Dill Dressing

This vibrant and flavorful salad is packed with protein from grilled salmon and is perfect for a light yet satisfying lunch. The lemon-dill dressing adds a bright, refreshing touch.

Prep Time
15 minutes
Cook Time
10-12 minutes
Servings
2
Ingredients
  • 6 oz Salmon fillets (skinless)
  • 2 tablespoons Olive oil
  • 2 tablespoons Lemon juice
  • 2 tablespoons Fresh dill, chopped
  • to taste Salt
  • to taste Black pepper
  • 5 oz Mixed greens
  • 1 cup Cherry tomatoes, halved
  • 1/2 Cucumber, sliced
  • 1/4 Red onion, thinly sliced
  • 1/2 Avocado, diced

Prepare the Salmon

In a small bowl, whisk together olive oil, lemon juice, chopped dill, salt, and pepper. This will be used to marinate the salmon and also as part of the dressing.

Marinate the Salmon

Place the salmon fillets in a shallow dish and pour half of the lemon-dill mixture over them. Let them marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.

Grill the Salmon

Preheat your grill to medium heat. Place the salmon fillets on the grill and cook for 5-6 minutes per side, or until cooked through and easily flakes with a fork. Cooking time will vary depending on the thickness of the salmon.

Prepare the Salad

While the salmon is grilling, prepare the salad. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.

Assemble the Salad

Once the salmon is cooked, let it rest for a few minutes before gently breaking it into smaller pieces. Add the grilled salmon and diced avocado to the salad. Drizzle the remaining lemon-dill dressing over the salad and toss gently to combine. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 180-220 kcal Protein: 15-20g Fat: 10-15g (depending on the type of salmon) Carbohydrates: 5-8g (primarily from vegetables)

Other Important Considerations for Nutrition

This recipe provides a good source of omega-3 fatty acids from the salmon. Be mindful of portion sizes to manage calorie intake. You can customize the salad with other vegetables like bell peppers or carrots for added nutrients. Adjust the amount of dressing to your liking to control the fat content.

← High-Protein Grilled Chicken Salad with Greek Yogurt Dressing High-Protein Lean Beef Stir-Fry with Broccoli and Brown Rice →

FAQ

  • Can I use a different type of fish?

    Yes, you can substitute salmon with other firm-fleshed fish like tuna, swordfish, or mahi-mahi.
  • Can I bake the salmon instead of grilling it?

    Yes, bake the salmon at 375°F (190°C) for 12-15 minutes, or until cooked through.
  • How long can I store the leftover salad?

    It's best to eat the salad immediately. If you have leftovers, store the salmon and salad separately in the refrigerator and consume within 24 hours. Be aware that the avocado may brown.