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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.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

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

Ingredients

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

Directions

Preheat your grill or grill pan over medium heat.
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.
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.
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.
Assemble the salad by placing the mixed salad greens on a plate. Top with the grilled salmon and asparagus spears.
Drizzle the lemon-herb vinaigrette over the salad.
Enjoy your delicious low-carb, high-protein salad with grilled salmon and asparagus!