Grilled Salmon with Spring Salad
If you caught my newsletter last week, you’ll remember that I highlighted the benefits of eating seasonally and locally. If you aren’t subscribed yet, you can do that here.
Eating seasonally – wherever you are in the world – allows your body to have the benefits of nature’s rhythms. Nature provides cooling, water-filled produce when the weather is hot and heartier, warming produce when it’s cold out.
Eating locally allows us to reap the benefits of fresh-picked produce bursting with flavor and nutrient-density vice the produce at the grocery store, which was often picked days, if not weeks, before and traveled a great distance. Eating locally also helps support local farmers and small businesses.
Local farmer’s markets are a great way to eat both seasonally and locally. You can find farmer’s markets near you here: https://www.usdalocalfoodportal.com/. You can also figure out what’s in season where you are here: https://www.seasonalfoodguide.org/
So, in the spirit of eating locally and seasonally, I’ve created a wonderful recipe for grilled salmon and spring salad with yogurt dressing. This salad highlights 3 vegetables that are in season in early spring: spring lettuce or arugula, asparagus, and radishes.
Be sure to watch the video for full details and how-to info and grab your copy of the recipe below!
I’d love to know what your favorite spring recipe is!
Grilled Salmon with Spring Salad and Yogurt Dressing
Equipment
- grill pan
- cutting board
- kitchen knife
- 2 large bowls
- 1 pot
Ingredients
- 4 salmon fillets about 6 ounces each
- olive oil spray
- 2 cloves garlic minced
- Lemon wedges for serving
- 4 cups farm-fresh lettuce or arugula washed and torn into bite-sized pieces
- 1 bunch asparagus cut into bite-sized pieces with tough ends trimmed
- 1 bunch radishes thinly sliced
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon honey optional
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh dill or herb of choice
- Salt and pepper to taste
Instructions
Blanch Asparagus:
- Bring a pot of water to a boil. Prepare an ice bath by filling a large bowl with ice water.
- Blanch the asparagus by adding them to the boiling water for 1-2 minutes until they turn bright green and are slightly tender.
- Quickly transfer the blanched asparagus to the ice bath to stop the cooking process. Drain and pat dry with paper towels.
Prepare the Grilled Salmon:
- In a small bowl, mix together olive oil, minced garlic, salt, and pepper.
- Rub the mixture over the salmon fillets, coating them evenly.
- Preheat the grill to medium-high heat.
- Grill the salmon fillets for about 4-5 minutes per side, or until cooked through and nicely charred on the outside. Cooking time may vary depending on the thickness of the fillets. Remove from heat and set aside.
Prepare Salad & Dressing:
- While salmon is cooking, combine the farm-fresh lettuce or arugula, blanched asparagus, and sliced radishes in a large bowl.
- In a small bowl, whisk together the Greek yogurt, lemon juice, honey (optional), Dijon mustard, chopped dill, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Drizzle the yogurt dressing over the salad and toss gently to coat evenly.
Serve:
- Divide the dressed salad among serving plates.
- Place a grilled salmon fillet on top of each salad portion.
- Garnish with lemon wedges and additional chopped dill if desired.
- Serve immediately and enjoy this delicious and healthy springtime meal!
Notes
- Protein: 43g
- Carbohydrates: 9.5g
- Fat: 14.6 g
