Grilled Salmon Scampi Salad
Prep Time
15 mins
Cook Time
10 mins
Serves
2
INGREDIENTS
1 tablespoon olive oil
Juice of 1/2 lemon
3 cloves garlic, minced
2 salmon fillets (about 5 ounces each)
8 ounces asparagus, stalks trimmed
1 yellow bell pepper, sliced
Salt and pepper
6 cups mixed greens
1 cup cherry tomatoes, cut in half
Chopped parsley, for garnish
Lemon zest, for garnish
1 tablespoon toasted pine nuts (see tip)
2 servings Balsamic Vinaigrette (see recipe below)
DIRECTIONS
Preheat a grill, indoor grill, or grill pan to medium-high heat.
Whisk together olive oil, lemon juice, and garlic to make a
Scampi Sauce. Transfer 1⁄2 of the Scampi Sauce to a small bowl and set aside. Brush the other 1⁄2 over the salmon, asparagus, and bell pepper.
Lightly season the brushed salmon and vegetables with salt and pepper and place on the preheated grill.
Grill asparagus and peppers 7 minutes, flipping halfway through, basting from the reserved bowl of Scampi Sauce after flipping. Cook until crisp-tender and beginning to char.
Meanwhile, grill salmon 7 minutes on the first side, then flip and baste with Scampi Sauce. Grill on the second side for 3 minutes or until flaky and cooked throughout.
Split the mixed greens and tomato wedges between 2 serving plates. Top each with a grill salmon fillet and an equal amount of the grilled vegetables. Garnish salmon with chopped parsley and lemon zest, if desired.
Serve topped with toasted pine nuts and Balsamic Vinaigrette.
Mona’s Tips: Toast pine nuts in a small nonstick skillet over medium-low heat for 3 minutes as you shake the pan to keep them moving, just until lightly browned. Can be made in advance and stored in an airtight container for up to 1 month.
Ingredient Insider: Pine nuts contain heart-healthy fats, iron, and pinolenic acid, which may assist in regulating appetite.
Calories per serving: 430 ∙ Fat: 23g ∙ Net Carbs: 18g ∙ Fiber: 9g ∙ Sugars: 9.5g ∙ Protein: 31.5g
Balsamic Vinaigrette
Makes: 2/3 cup ∙ Serves: 8
INGREDIENTS
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon each; crushed rosemary, salt, and pepper
DIRECTIONS
1 Whisk together all ingredients until combined and smooth. Store refrigerated for up to 10 days and shake or whisk before using.