Grilled salmon filets add a nice dose of protein to this classic Niçoise salad. A simple lemon vinaigrette comes together quickly and really enhances the flavors in this healthy recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Lemon Vinaigrette
Grilled Salmon Salad Niçoise


Instructions Checklist
  • Combine lemon peel, lemon juice, olive oil, garlic, salt, and pepper in a screw-top jar. Cover and shake well; set aside.

  • Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Set aside. Peel a strip around the center of each potato. Cook potatoes in a covered large saucepan in enough lightly salted boiling water to cover for 10 minutes. Add green beans. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until potatoes and beans are tender. Drain. Rinse with cold water to cool quickly; drain again. Set aside.

  • Meanwhile, measure thickness of salmon fillets. Sprinkle salmon with lemon-pepper seasoning. Lightly coat both sides of salmon fillets with cooking spray.

  • For a charcoal grill, place salmon fillets on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling if fish is over 3/4 inch thick. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.) Cut salmon into serving-size pieces.

  • Line six plates with salad greens. Arrange salmon, potatoes, green beans, tomatoes, chives, eggs, and olives on greens. Drizzle with reserved vinaigrette.

Nutrition Facts

262 calories; 18.2 g total fat; 3.5 g saturated fat; 162 mg cholesterol; 221 mg sodium. 542 mg potassium; 11.9 g carbohydrates; 3.5 g fiber; 2 g sugar; 14 g protein; 1302 IU vitamin a iu; 25 mg vitamin c; 50 mcg folate; 79 mg calcium; 2 mg iron; 40 mg magnesium;