Grilled salmon always plays well with a fresh, bright summertime salad. The tender, flaky salmon counters the crunchy cucumber salad while the rich fillet balances the saltiness of feta and the tang of the salad dressing. Serve the salmon warm or cold (your choice!) and pair the meal with a slice of crusty bread and a glass of wine.

Karen Rankin
Source:, October 2019


Recipe Summary

20 mins
30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat a grill or grill pan to medium-high (400 degrees F to 450 degrees F). Pat fish dry with paper towels; sprinkle evenly with seasoning blend and 1/2 teaspoon of the salt. Place fish, flat sides up, on oiled grates; grill, covered, 4 minutes. Using a spatula, turn fish 90 degrees; grill, covered, 1 minute. Turn fish over; grill, covered, until desired degree of doneness, 3 to 4 minutes for medium. Remove from grill; cover with aluminum foil to keep warm.

  • Whisk together onion, oil, lemon juice, Dijon and remaining 1/4 teaspoon salt in a large bowl. Add lettuce, tomatoes, cucumbers, basil and dill; toss to coat. Divide salad mixture evenly among 4 plates; top with fish, cheese and pistachios.

Nutrition Facts

418 calories; protein 38g 76% DV; carbohydrates 10g 3% DV; exchange other carbs 0.5; dietary fiber 4g 16% DV; sugars 4g; fat 25g 39% DV; saturated fat 5g 25% DV; niacin equivalents 19.7mg 152% DV; vitamin b6 1.2mg 76% DV; sodium 561mg 22% DV; calories from fat 225kcal; percent of calories from carbs 9; percent of calories from fat 53; percent of calories from protein 36; percent of calories from sat fat 10.