Salt and Pepper (to taste)
This dressing is bright, tangy, and slightly pungent with garlic, perfectly balancing the richness of the salad.
Step-by-Step Instructions
Step 1: Prepare and Grill the Salmon
Preheat your grill or grill pan to medium-high heat (about 400°F or 200°C).
Brush the salmon fillets with olive oil to prevent sticking and enhance browning.
Season with salt, pepper, and a teaspoon of lemon juice for subtle citrus notes.
Place the salmon on the grill, skin side down if skin-on.
Grill for about 4–5 minutes on the first side without moving to develop grill marks and ensure proper searing.
Flip the salmon gently and cook for another 4–5 minutes until the salmon is opaque and flakes easily with a fork.
Remove from heat and let rest for a few minutes before slicing or serving.
Step 2: Prepare the Salad Base
While the salmon is grilling:
In a large bowl, combine the mixed salad greens, diced avocado, halved cherry tomatoes, thinly sliced red onion, and sliced cucumber.
Toss gently to mix the ingredients without mashing the avocado.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
Taste and adjust seasoning as needed.
Step 4: Assemble and Serve
Place the tossed salad onto individual plates or a large serving platter.
Top with grilled salmon fillets, either whole or sliced.
Drizzle the dressing over the salad and salmon evenly.
Garnish with chopped fresh cilantro or parsley for a burst of color and freshness.
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