Fire up the grill to make a sunny salad full of contrasting flavors and textures from warm grilled salmon fillets, lightly charred romaine hearts, and refreshingly sweet oranges.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Using a vegetable peeler, shave the asparagus spears into fine ribbons. Add to a bowl of ice water and set aside while preparing salmon

  • Preheat grill to medium-high heat.

  • Brush the salmon and lemon halves with 1 Tbsp. of the olive oil and season with 1/4 tsp. kosher salt and 1/4 tsp. freshly ground black pepper.

  • Add salmon, skin sides up, to grill. Add lemon, cut side down. Grill, covered, 4 minutes. Turn salmon and grill, covered, about 2 minutes more or until fish flakes easily. Remove salmon and lemon from grill. Cover to keep warm.

  • Brush lettuce halves with the remaining 1 Tbsp olive oil, and season with 1/8 tsp, kosher salt and 1/8 tsp. freshly ground pepper. Grill lettuce, cut side down, for 2 to 3 minutes or until light grill marks appear.

  • Juice lemon and combine juice with extra virgin olive oil. Season with 1/4 tsp. kosher salt and 1/8 tsp. freshly ground black pepper; whisk to combine. Remove asparagus from ice water and dry thoroughly.

  • Arrange lettuce on a serving platter. Top with grilled salmon, asparagus ribbons, citrus slices, olives, and pistachios. Drizzle lemon vinaigrette over top.

Nutrition Facts

453 calories; fat 28g; cholesterol 62mg; saturated fat 4g; carbohydrates 26g; mono fat 17g; poly fat 6g; insoluble fiber 8g; sugars 14g; protein 28g; vitamin a 13717.9IU; vitamin c 95mg; thiamin 0.5mg; riboflavin 0.6mg; niacin equivalents 9.7mg; vitamin b6 1.1mg; folate 231.9mcg; vitamin b12 2.7mcg; sodium 363mg; potassium 1275mg; calcium 114mg; iron 3.3mg.