Grilled Salmon Salad Niçoise with Lemon Vinaigrette

Grilled Salmon Salad Niçoise with Lemon Vinaigrette

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Lemon Vinaigrette
  • ½ teaspoon finely shredded lemon peel
  • ¼ cup lemon juice
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • Grilled Salmon Salad Niçoise
  • 2 (4 to 5 ounce) fresh or frozen skinless salmon filets
  • 8 tiny new potatoes
  • 8 ounces fresh green beans, trimmed
  • ¼ teaspoon lemon-pepper seasoning
  • Cooking spray
  • 6 cups torn mixed salad greens
  • 8 grape tomatoes or cherry tomatoes, halved
  • ½ cup chopped fresh chives
  • 4 hard-cooked eggs, cut into wedges
  • ¼ cup Niçoise olives, pitted, and/or other pitted olives


  • Prep

  • Ready In

  1. Combine lemon peel, lemon juice, olive oil, garlic, salt, and pepper in a screw-top jar. Cover and shake well; set aside.
  2. 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.
  3. Meanwhile, measure thickness of salmon fillets. Sprinkle salmon with lemon-pepper seasoning. Lightly coat both sides of salmon fillets with cooking spray.
  4. 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 ½-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling if fish is over ¾ 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.
  5. Line six plates with salad greens. Arrange salmon, potatoes, green beans, tomatoes, chives, eggs, and olives on greens. Drizzle with reserved vinaigrette.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 262 calories; 18 g fat(4 g sat); 4 g fiber; 12 g carbohydrates; 14 g protein; 50 mcg folate; 162 mg cholesterol; 2 g sugars; 1,302 IU vitamin A; 25 mg vitamin C; 79 mg calcium; 2 mg iron; 221 mg sodium; 542 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, 2 vegetable, 1½ medium-fat protein

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