Grilled Salmon and Minty Blueberry Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 4 large salmon fillets
  • 1 tablespoon avocado oil
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup chopped mint
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons fresh lemon zest
  • 1/4 cup thinly sliced onion
  • 1 cup blueberries
  • 2 cups chopped kale
  • 4 cups mixed spring greens


  • Heat grill pan, or skillet to medium-high heat. Rub both sides of each salmon fillet with avocado oil, salt and pepper and mint. Place the salmon on the grill pan and cook for 3 minutes on each side, or until it reaches the desired doneness. Remove from the grill pan and set aside.
  • Meanwhile, in a small bowl, mix the balsamic vinegar, extra virgin olive oil, lemon zest and salt and pepper to taste.
  • In a large bowl, add the remaining ingredients (onion through greens). Pour dressing over the salad and toss. Serve the salmon over the salad.
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