The Ultimate Power Salad: Salmon and Mixed Greens Delight

Summer just got a whole lot tastier with this amazing Salmon and Arugula Power Salad! Grilled to perfection with garlic and thyme, this wild salmon will have you feeling like a culinary champion. Paired with a mix of fresh greens and a mouthwatering dressing that’s bound to make your taste buds do a happy dance, this salad will have you impressed and keep you coming back for seconds (and maybe even thirds). Plus, with a lineup of superfoods that will make your body sing, including omega-3-rich salmon, heart-healthy olive oil, and anticarcinogenic greens, you’ll be fueling your body like a true champion.

Fresh salmon with mixed greens, pineapple, and lemon slice for a healthy meal.

Servings: 4

Calories per Serving: 360

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

  1. 1 large wild salmon fillet
  2. 2 tbsp olive oil
  3. A few sprigs of fresh thyme
  4. 2 cloves garlic minced
  5. A few handfuls of fresh arugula
  6. A handful of mixed greens
  7. 3/4 cup cherry tomatoes halved
  8. 1/4 cup cucumber
  9. Sea salt and freshly ground black pepper to taste

Dressing

  1. 4 tbsp extra-virgin olive oil
  2. 4 tbsp paleo mayonnaise
  3. 2 tbsp lemon juice
  4. 1 tbsp Dijon or homemade mustard
  5. Sea salt and freshly ground black pepper to taste

Instructions

Here’s how you make it:
  1. Fire up the grill and keep it at medium-low heat. While the grill heats up, season both sides of the salmon fillet with salt and pepper to taste. Place on a sheet of foil (enough to wrap around the whole piece of fish) and drizzle with olive oil. Sprinkle the top of the fillet with minced garlic and place a few sprigs of thyme on top. Seal the salmon in the foil and place it on the barbecue. Cook for 15 to 20 minutes, until soft pink and flaky.
  2. Meanwhile, in a large salad bowl, combine the arugula, mixed greens, cherry tomatoes, and cucumber. During this time, you can also combine the ingredients for the dressing and set them aside for later use.
  3. Once the salmon has cooked, remove it from the grill and allow it to cool for a few minutes. Using a fork, pull apart the salmon into smaller pieces. Toss in with the rest of the salad. Drizzle with the dressing and serve while the salmon is still a little warm.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.