Ingredients

• Salmon Fillet: 2 (6 oz each), skin on or off
• Mixed Greens: 5 oz (or Arugula)
• Cucumber: 1/2, thinly sliced
• Cherry Tomatoes: 1 cup, halved
• Red Onion: 1/4, thinly sliced
• Olive Oil: 1 tbsp (for salmon)
• Salt: to taste (for salmon)
• Black Pepper: to taste (for salmon)

↳ Dressing

• Olive Oil: 1/4 cup
• Lemon Juice: 2 tbsp, fresh
• Fresh Dill: 2 tbsp, chopped
• Dijon Mustard: 1 tsp
• Salt: to taste
• Black Pepper: to taste

Preparation Steps

1. Preheat grill or pan to medium-high. Pat salmon fillets dry and season with 1 tbsp olive oil, salt, and pepper.
2. Grill salmon for 4-6 minutes per side, or until cooked through and flaky (internal temperature of 145°F/63°C). If skin-on, start skin-side down. Let it cool slightly, then flake into large pieces, removing skin if desired.
3. While salmon cooks, prepare the dressing: In a small bowl, whisk together 1/4 cup olive oil, lemon juice, chopped dill, and Dijon mustard. Season with salt and pepper.
4. In a large salad bowl, combine mixed greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
5. Add the flaked grilled salmon to the salad.
6. Drizzle with lemon-dill vinaigrette and toss gently to combine.
7. Serve immediately.