Protein packed and full of flavor, Grilled Salmon Salad with Sweet Basil Vinaigrette is a simple weeknight dinner that’s special enough for entertaining.
Summer is in full swing around here and I’m so ready for simple, fresh dinners that don’t require a lot of time in the kitchen.
This salad is definitely one of those dinners, and takes full advantage of everything that’s fresh and delicious this time of year.
The star ingredient is wild caught salmon, grilled alongside sweet onions and juicy nectarines. The combo of sweet and savory really works, and the salmon adds enough protein to make this salad dinner worthy.
Sweet Basil Vinaigrette is the other star here, and really is good enough to drink straight up. Use it to dress the salad and use leftovers as a sauce for grilled veggies or tossed with pasta. It really elevates everything it’s poured over.
Wild salmon is really lovely in this salad, but if you can’t find it or your budget doesn’t accommodate it, feel free to swap in any other firm fish you like. Chicken would work as well.
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Serve the salmon, un-grilled (raw) nectarines, and greens separately on a plate with the dressing on the side for dipping.
2 | Add a side of cooked brown rice or crusty bread to round out the meal.
3 | If you can’t find fresh wild salmon, frozen is completely fine. Simply defrost in the fridge overnight and then proceed with the recipe.
THIS RECIPE IS . . .
Grilled Salmon Salad with Sweet Basil Vinaigrette
For the Salad
- 1 pound wild salmon
- 4 firm ripe peaches or nectarines, cut in halves
- 1 large sweet onion cut into slices
- ¼ teaspoon kosher salt
- 1 teaspoon olive oil
- 8 cups baby greens such as kale, arugula, or spinach
For the Sweet Basil Vinaigrette
- 2 cups loosely packed basil leaves
- 1 small clove garlic
- 1 teaspoon dijon mustard
- 2 teaspoons honey
- ¼ teaspoon kosher salt
- ¼ cup white wine vinegar
- ½ cup extra virgin olive oil
Drizzle the salmon, nectarines, and onions with olive oil and sprinkle with salt.
Heat an outdoor grill or grill pan to medium heat. Grill the salmon, skin side up, for 10-15 minutes, flipping halfway through, or until the fish flakes easily with a fork.
At the same time, grill the onions and nectarines for 10-15 minutes on medium heat, flipping once.
Meanwhile, make the vinaigrette by combining the basil, garlic, mustard, honey, salt and vinegar in a blender or food processor. Blend on high until the dressing starts to come together, then slowly drizzle in the olive oil. Continue to blend until the vinaigrette is smooth.
Assemble the salads by placing 2 cups of greens on each plate, then topping with the salmon, nectarines, and onions.
Drizzle with vinaigrette, and sprinkle with additional salt and freshly ground pepper to taste. Store leftover vinaigrette in the fridge, tightly covered, for up to 3 days.
Add a side of cooked brown rice or crusty bread to round out the meal.
If you can’t find fresh wild salmon, frozen is completely fine. Simply defrost in the fridge overnight and then proceed with the recipe.
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