Grilled Salmon Salad with Olives
Flaky grilled salmon crowns a vibrant salad with briny olives.
⏱️ 27 min🍽️ Serves 1
🔥 420 kcal💪 30g protein🍚 15g carbs🥑 26g fat🌾 5g fibreper serving
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Ingredients
- 🍣200 g salmon fillet, skin on
- 🫒1 tbsp olive oil
- 🌿½ tsp dried oregano
- 🧂1 pinch salt and black pepper
- 🥬100 g mixed greens
- 🥒½ cucumber, sliced
- 🧅½ red onion, thinly sliced
- 🫒50 g Kalamata olives, pitted and halved
- 🍋1 lemon, juiced
- 🧴1 tbsp extra virgin olive oil (for dressing)
Pro tips
- For extra crunch, add a handful of toasted pine nuts or croutons to the salad.
- Try grilling or roasting some cherry tomatoes alongside the salmon for added sweetness.
- Adjust the amount of lemon juice and olive oil in the dressing to your preference.
Method
- 1Pat the salmon fillet dry with paper towels. Rub with 1 tbsp olive oil, oregano, salt, and pepper.
- 2Heat a grill pan or cast-iron skillet over medium-high heat. Once hot, place salmon skin-side down.
- 3Grill for 4-6 minutes per side, depending on thickness, until cooked through and flaky. Remove from heat and let rest.
- 4While salmon cooks, combine mixed greens, cucumber, red onion, and Kalamata olives in a large bowl.
- 5In a small bowl, whisk together lemon juice and extra virgin olive oil for the dressing.
- 6Drizzle the dressing over the salad ingredients and toss gently to combine.
- 7Flake the rested salmon into large pieces and arrange on top of the dressed salad.