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Salad with grilled salmon, asparagus, and a lemon-herb vinaigrette

average rating is 3 out of 5, based on 150 votes

Discover a delightful and healthy culinary adventure with our Grilled Salmon and Asparagus Salad. This low-carb, high-protein dish features succulent grilled salmon, tender asparagus, and a zesty lemon-herb vinaigrette. It's a perfect choice for those seeking a nourishing and satisfying meal.

Serving Suggestions/Tips:

Serve the salad with a side of sliced avocado for added creaminess and healthy fats.

Garnish with a sprinkle of toasted sesame seeds for an extra crunch and nutty flavor.

For a refreshing twist, add some thinly sliced radishes or cucumber to the salad.

Make the lemon-herb vinaigrette ahead of time and store it in the fridge for quick and easy assembly.

Pair this salad with a refreshing iced herbal tea or sparkling water for a complete and satisfying meal.



Prep Time


Total Time







Low-carb High-protein Diabetic-friendly Weight loss Healthy fats Omega-3 rich Diabetes-friendly Nutritious Gluten-free Grain-free Keto-friendly Low-sugar Low-calorie Antioxidant-rich Vitamin-packed Diabetes diet Heart-healthy Diabetic meal Diabetic weight loss


Salad Ingredients:

  • 100g salmon fillet (cooked and grilled)

  • 10-12 asparagus spears, trimmed

  • Mixed salad greens (lettuce, spinach, arugula, etc.)

Lemon-Herb Vinaigrette Ingredients:

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon Dijon mustard

  • 1 clove garlic, minced

  • 1 tablespoon fresh parsley, finely chopped

  • 1 tablespoon fresh dill, finely chopped

  • Salt and pepper to taste


  1. Preheat your grill or grill pan over medium heat.

  2. Season the salmon with salt and pepper. Grill the salmon fillet for about 4-5 minutes per side or until it reaches your desired level of doneness. Once cooked, set it aside.

  3. In a pot of boiling water, blanch the asparagus spears for 2-3 minutes until they are tender-crisp. Transfer the asparagus to an ice water bath to stop the cooking process. Once cooled, drain and set aside.

  4. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, chopped parsley, and dill to make the lemon-herb vinaigrette. Season with salt and pepper to taste.

  5. Assemble the salad by placing the mixed salad greens on a plate. Top with the grilled salmon and asparagus spears.

  6. Drizzle the lemon-herb vinaigrette over the salad.

  7. Enjoy your delicious low-carb, high-protein salad with grilled salmon and asparagus!


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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