Name: Grilled Salmon Salad with Raspberry Vinaigrette
Prep time: 30 min
Total time: 45 min
Ingredients: 2 cups fresh raspberries; 3 tablespoons red-wine vinegar; 1 tablespoon sugar; 1 teaspoon Dijon mustard; 0.5 teaspoon lemon zest, plus more for garnish; 0.25 teaspoon salt; 0.125 teaspoon ground pepper; 4 4- to 5-oz skinless center-cut salmon fillets, 1 inch thick, thawed if frozen; Cooking spray; 0.25 teaspoon salt; 0.125 teaspoon ground pepper; 6 cups lightly packed fresh baby spinach (4 oz.); 2 cups fresh raspberries; 0.5 cup crumbled reduced-fat feta cheese (2 oz.); 0.25 cup chopped toasted walnuts

Grilled Salmon Salad with Raspberry Vinaigrette

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Homemade raspberry dressing? You bet. Prep it a day ahead and this easy salmon salad will come together in no time.

EatingWell Test Kitchen

Updated on June 19, 2020

Prep Time:

30 mins

Additional Time:

15 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Heart Healthy High Fiber Low Sodium Low-Calorie Omega-3 Soy-Free

Jump to Nutrition Facts

Ingredients

Vinaigrette

2 cups fresh raspberries
3 tablespoons red-wine vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
½ teaspoon lemon zest, plus more for garnish
¼ teaspoon salt
⅛ teaspoon ground pepper

Salad

4 4- to 5-oz skinless center-cut salmon fillets, 1 inch thick, thawed if frozen
Cooking spray
¼ teaspoon salt
⅛ teaspoon ground pepper
6 cups lightly packed fresh baby spinach (4 oz.)
2 cups fresh raspberries
½ cup crumbled reduced-fat feta cheese (2 oz.)
¼ cup chopped toasted walnuts

Directions

To prepare vinaigrette: Combine 2 cups raspberries, vinegar, sugar and mustard in a small saucepan. Bring to a boil. Reduce heat and simmer, uncovered, until the berries have broken down and the mixture is slightly thick, 8 to 10 minutes. Let cool slightly.
Press the mixture through a fine-mesh sieve set over a bowl; discard seeds. Stir in lemon zest, 1/4 tsp. salt and 1/8 tsp. pepper. Let cool completely. If desired, thin with a little water.
To prepare salad: Preheat grill to medium.
Oil the grill rack. Pat salmon dry, lightly coat with cooking spray and sprinkle with salt and pepper. Grill the salmon, covered, turning once, until it flakes easily, 7 to 10 minutes.
Combine spinach and half the vinaigrette in a large bowl; toss to coat. Divide among 4 plates. Top with the salmon, raspberries, feta and walnuts. Drizzle with the remaining dressing. Garnish with lemon zest, if desired.

Tips

Sugar Substitute: We do not recommend a sugar sub for this recipe.

Nutrition Facts (per serving)

325	Calories
14g	Fat
21g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 salmon fillet + 2 cups salad
Calories 325
% Daily Value *
Total Carbohydrate 21g	8%
Dietary Fiber 10g	36%
Total Sugars 9g
Protein 29g	58%
Total Fat 14g	18%
Saturated Fat 3g	15%
Cholesterol 67mg	22%
Sodium 577mg	25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.