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–+ servings
Grilled salmon salad with romaine and yellow beets

Grilled Salmon salad with Romaine and yellow beets

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories

Ingredients
  

For the Salmon

  • 1/2 lb Sockeye salmon sliced about 1/2 inch thick
  • ~ 1 Tbsp Tuscan Olive oil
  • 1/4 tsp Kosher salt

For the Salad

  • 1 medium yellow beet peeled and shaved into thin slices
  • 2 large romaine lettuce leaves roughly sliced
  • 1/2 cup grape tomatoes sliced in halves
  • 1/4 cup kalamata olives (optional)

Honey ginger balsamic vinaigrette

  • 1/2 Tbsp shallots finely diced
  • 1 Tbsp minced parsley packed
  • 1 Tbsp Honey ginger balsamic
  • 3 Tbsp Persian lime olive oil
  • 1 tsp lemon juice
  • salt/pepper taste

Instructions
 

  • Season salmon with salt and completely coat pieces with olive oil. Set aside.
  • Build salad, starting with lettuce, then top with beets , tomatoes and olive.
  • Combine all vinaigrette ingredients in a bowl and whisk. Refrigerate salad and vinaigrette while you grill salmon.
  • Preheat grill pan over medium heat, drizzle some oil and grill salmon on each side for about two minutes. Remove from heat
  • Top salad with grilled salmon, spoon vinaigrette over salad and serve.

Notes

 
Olives can be substituted with capers.
Grilled salmon salad with romaine and yellow beets
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