Grilled Salmon on Greens

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 32%
  • Fat: 14.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 2.7g
  • Protein: 30.2g
  • Carbohydrate: 36.9g
  • Fiber: 0.0g
  • Cholesterol: 77mg
  • Iron: 0.0mg
  • Sodium: 395mg
  • Calcium: 0.0mg


  • 1 1/4 pounds medium-size round red potatoes, halved
  • 3/4 pound fresh green beans, trimmed
  • 1 tablespoon lemon juice
  • 2 teaspoons low-sodium Worcestershire sauce
  • 1 teaspoon olive oil
  • 1 pound salmon fillets
  • Vegetable cooking spray
  • 1 cup seeded, diced tomato
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon olive oil
  • 1/2 teaspoon low-sodium Worcestershire sauce
  • 1 clove garlic
  • 1/4 cup sliced ripe olives
  • 8 cups mixed baby salad greens


  1. Cook potatoes in a saucepan in boiling water to cover 12 minutes or just until tender. Drain and let cool.
  2. Cook green beans in saucepan in boiling water 3 to 5 minutes or until crisp-tender; drain and cool slightly. Cut beans in half crosswise.
  3. Combine lemon juice, Worcestershire sauce, and 1 teaspoon olive oil; brush mixture on salmon. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place salmon and potato on rack; grill, covered, 6 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon and potato from grill. Flake salmon into large chunks with a fork; cut potato into quarters.
  4. Combine diced tomato and next 6 ingredients in container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides.
  5. Combine salmon, potato, beans, 1/2 cup tomato mixture, and olives; toss lightly.
  6. To serve, place 2 cups salad greens on each of 4 plates. Spoon salmon mixture evenly over greens. Drizzle remaining tomato mixture evenly over salads.
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