Description

This high-protein spring salmon salad features grilled salmon, crisp greens, and a light Caesar dressing made with Greek yogurt. It’s perfect for low carb macros and delivers a refreshing, nutritious meal.

Ingredients

Scale

4 salmon fillets (6 oz each)

1 tablespoon olive oil

½ teaspoon sea salt

¼ teaspoon black pepper

juice of ½ lemon

6 cups chopped romaine lettuce

2 cups baby spinach

½ cup arugula

¾ cup nonfat Greek yogurt

2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

juice of 1 lemon

1 garlic clove, minced

2 tablespoons grated Parmesan cheese

¼ cup shaved Parmesan

½ cup cherry tomatoes, halved

¼ cup sliced almonds

Instructions

1. Pat salmon fillets dry and brush with olive oil, sea salt, black pepper, and lemon juice

2. Preheat grill pan over medium heat and cook salmon for 3–4 minutes per side until opaque

3. Let salmon rest for 2–3 minutes, then flake into large pieces

4. Whisk together Greek yogurt, olive oil, Dijon mustard, lemon juice, Worcestershire sauce, garlic, Parmesan, salt, and pepper until creamy

5. In a large bowl, combine romaine, spinach, and arugula and toss with half of the dressing

6. Top greens with flaked salmon, cherry tomatoes, shaved Parmesan, and almonds

7. Drizzle remaining dressing over the salad and garnish with fresh herbs

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: salad
Method: grilled
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 420
Fat: 23
Carbohydrates: 6
Protein: 42

Keywords: salmon salad, caesar salad, high protein salad, low carb macros, spring salad, grilled salmon, light dressing