Description
Grilled Salmon Salad with Creamy Cilantro Lime Dressing is a vibrant, protein-packed dish featuring perfectly grilled salmon fillets atop a bed of fresh romaine, cherry tomatoes, avocado, corn, black beans, and crisp bell peppers. Topped with a zesty and creamy cilantro lime dressing, this salad offers a refreshing and healthy meal option ideal for lunch or a quick dinner.
Ingredients
For the Salmon
- 4 salmon fillets, about 5–6 ounces each
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup corn kernels
- ½ cup black beans, drained and rinsed
- ½ red bell pepper, diced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
For the Creamy Cilantro Lime Dressing
- ½ cup plain Greek yogurt
- ¼ cup fresh cilantro
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 small garlic clove
- 2 tablespoons water, plus more as needed
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Pat and season the salmon: Pat the salmon fillets dry thoroughly with paper towels to remove excess moisture. In a small bowl, mix together olive oil, lime juice, chili powder, garlic powder, cumin, paprika, salt, and black pepper. Brush this seasoning mixture evenly over both sides of each salmon fillet.
- Preheat and grill the salmon: Preheat a grill or grill pan to medium-high heat, then lightly oil the grill grates to prevent sticking. Place the salmon fillets on the grill and cook for 4 to 5 minutes per side, adjusting the time depending on the thickness of the fillets. Grill until the salmon is cooked through and flakes easily with a fork but remains moist inside.
- Prepare the creamy cilantro lime dressing: While the salmon grills, combine the Greek yogurt, fresh cilantro, lime juice, olive oil, honey, garlic clove, water, cumin, salt, and black pepper in a blender. Blend until the dressing reaches a smooth and creamy consistency. Add additional water as needed to reach desired thickness.
- Assemble the salad: In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced avocado, corn kernels, drained black beans, diced red bell pepper, thinly sliced red onion, and chopped cilantro. Toss gently to mix the ingredients evenly.
- Plate and serve: Divide the salad evenly among four plates. Top each salad with a grilled salmon fillet. Drizzle the creamy cilantro lime dressing generously over the top and serve immediately for best flavor and texture.
Notes
- Avoid overcooking the salmon; it should flake easily while remaining moist in the center to ensure tenderness.
- For additional crunch and flavor, consider adding diced cucumber, shredded carrots, or sliced jalapeños to the salad.
- To make the dressing dairy-free, substitute plain Greek yogurt with an unsweetened dairy-free yogurt alternative.
- The creamy cilantro lime dressing can be made up to 2 days in advance and stored refrigerated to enhance flavors and save time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course, Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican-Inspired, American
