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.

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

1 salmon fillet, 2 cups dressed salad
418 calories; protein 38g; carbohydrates 10g; dietary fiber 4g; sugars 4g; fat 25g; saturated fat 5g; niacin equivalents 19.7mg; vitamin b6 1.2mg; sodium 561mg; calories from fat 225kcal.