Salmon Salad with Orange-Balsamic Vinaigrette

Salmon Salad with Orange-Balsamic Vinaigrette

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From: Diabetic Living Magazine

Incorporating salmon into salads adds a good source of protein and heart healthy omega-3 fatty acids. This quick-and-easy salad is perfect for a lunch or dinner and is sure to leave you feeling full and satisfied.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 4 - 5 - ounces fresh or frozen skinless salmon fillets, about 1 inch thick
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Nonstick cooking spray
  • 2 tablespoons snipped fresh mint
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon finely shredded orange peel
  • 2 tablespoons orange juice
  • ⅛ teaspoon salt
  • 5 cups packaged European-style torn mixed salad greens
  • 2 oranges, thinly sliced
  • ¼ of a medium red onion, slivered
  • 2 tablespoons sliced almonds, toasted (optional)


  • Prep

  • Ready In

  1. Thaw salmon if frozen. Sprinkle salmon with the ¼ teaspoon salt and the pepper. Coat both sides of salmon fillets with cooking spray. For a charcoal or gas grill, grill salmon on the rack of a covered grill directly over medium heat 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once halfway through grilling time.
  2. Meanwhile, for vinaigrette, in a screw-top jar combine mint, vinegar, oil, orange peel, orange juice and the ⅛ teaspoon salt. Cover and shake well.
  3. Divide salad greens among four serving plates. Top with orange slices and red onion. Top each salad with a salmon fillet. Drizzle with vinaigrette. If desired, sprinkle with almonds.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 323 calories; 19 g fat(3 g sat); 3 g fiber; 13 g carbohydrates; 24 g protein; 66 mg cholesterol; 9 g sugars; 296 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 3 fat, 3 lean protein, 1 vegetable, ½ fruit

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