broiled salmon salad


  • 4 – 6 oz salmon fillets
  • 1 TBS Dijon mustard
  • 2 TBS honey
  • 2 TBS extra virgin olive oil (EVOO)
  • 1 lemon, quartered
  • 1 TBS capers
  • 1 can of artichoke hearts in water, quartered (optional)
  • 2 heads red leaf lettuce, washed + spun dry
  • basic dijon vinaigrette (in recipes)


Pre-heat broiler on high with rack 6″ from heat element (normally top level).  Line a broiler pan or baking sheet with tinfoil and spray with cooking spray.  Season salmon with salt + pepper to taste.

In a small bowl, combine Dijon mustard, honey and EVOO, stir to combine.  Using a basting brush, top each salmon fillet evenly with mixture.  Once oven is really hot, broil salmon on high for 7 minutes.  Remove from oven and carefully remove underneath skin with a fish spatula or fork.  Squeeze 1/4 lemon over each salmon fillet.

While salmon broils, wash lettuce + dry in a salad spinner.  Prepare Dijon vinaigrette (recipe can be found in our recipes section – normally used for 6 servings, but we are reducing to 4 so this is a bigger salad portion per person).   Drizzle vinaigrette over lettuce leaves, careful not to overdress, just lightly coating all leaves, stir well to combine.  Sprinkle in capers.

To plate:  put 1/4 salad on each plate, top with a few artichoke hearts + one salmon fillet.  

Serves:  4

Hands-on time:  15 minutes

Nutrition per serving (with basic dijon dressing recipe):  Calories:  364 / Total Fat:  17.8g / Saturated Fat:  2g / Cholesterol: 97.5mg / Protein:  36.3g / Total Carbs:  17g / Sodium:  472.5mg / Dietary Fiber:  1g / Sugar:  13.4g

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