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.

Diabetic Living Magazine
Source: 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; protein 14g 28% DV; carbohydrates 11.9g 4% DV; exchange other carbs 1; dietary fiber 3.5g 14% DV; sugars 2.3g; fat 18.2g 28% DV; saturated fat 3.5g 18% DV; cholesterol 161.9mg 54% DV; vitamin a iu 1302.1IU 26% DV; vitamin c 24.9mg 41% DV; folate 50.5mcg 13% DV; calcium 78.5mg 8% DV; iron 1.8mg 10% DV; magnesium 39.7mg 14% DV; potassium 542.1mg 15% DV; sodium 220.7mg 9% DV.