Grilled Vegetable Salad with Salmon
This Grilled Vegetable Salad with Salmon recipe creates a deliciously vibrant salad that is simple to make as it is satisfying to eat.

With the warmer weather slowly arriving, it only seems natural to swap out those heavier winter dishes and replace them with lighter fare. This Grilled Vegetable Salad with Salmon is something I love to make during the spring and summer months when cooking for long periods becomes less frequent with the heat of the day and the garden work. But we are still in need of a good meal.
Adding grilled vegetables to salads sends them over the top in my book. No longer is it just a bed of lettuce but one with rich vegetables, flavor and
This recipe will make two large dinner-sized salads or 4 small starter salads and can be doubled or halved to accommodate your family’s needs.
Love salmon? Be sure to check out this Honey Mustard Glazed Salmon, or this Salmon with Artichoke Cream Sauce.
Ingredients
Bell Peppers- I like to use colored bell peppers as they have a sweeter taste. I suggest one yellow and one red but you can use two of the same color.
Zucchini- I use standard zucchini for this recipe.
Salmon- Salmon varies quite a bit in quality. Be sure to use good-quality salmon for your salad. Salmon should have a bright pink firm flesh. Steer clear of thin, gray, or dull-colored cuts.
Olive Oil- Use the best quality olive oil you can get. I use regular olive oil not extra virgin.
Garlic- I use one large garlic clove and I suggest using fresh garlic as it has a distinct flavor that works well to flavor the dressing for this salad.
Spinach- Fresh spinach creates a lovely velvety crunch in salads and works wonderfully with the mix of grilled veggies in this salad. You can also use a salad mix with spinach, and leafy greens.
Tools
What You Will Need To Make It
2- 4oz salmon filets
1 red bell pepper
1 yellow bell pepper
6 cups fresh spinach (or a salad mix with spinach and leafy greens)
1 zucchini
1/4 cup plus 2 tbsp of olive oil
1 large or 2 small garlic cloves
salt and cracked black pepper
Directions
Begin by assembling the dressing. Smash and mince the garlic, then add it to a small bowl with 1/4 cup of olive oil. Add a pinch of salt and cracked black pepper. Stir to combine then set aside.

Chop the veggies into length-wise bite-sized strips.

Heat a cast iron grill pan or skillet with 1 tbsp of olive oil. Make sure the skillet is hot before adding the veggies. Sprinkle with salt and pepper.

While the veggies cook, add the spinach to a large bowl. Prepare the salmon by sprinkling it with salt and pepper.

Cook the veggies until slightly charred then remove them from the heat and set aside.

Add 1 tbsp of olive oil to the grill pan or skillet, then add the salmon. Allow it to cook for about 3 minutes before turning. After flipping, cook filets for another 3 minutes over medium heat or until done.

To assemble the salad, place the grilled veggies into the bowl with the spinach and toss them with the garlic-infused olive oil dressing.


Place the filets on top and serve immediately.

Cooking Notes
- This is enough for two large dinner-sized salads or 4 smaller portioned salads. This recipe can easily be cut in half or doubled depending on the servings needed.
- The vegetables take about 5-6 minutes on medium heat before their charred lightly.
- Salmon is cooked all the way when you gently press down on the fillet with a fork and it flakes. This means the white lines that run across the salmon separate easily.
- I like to use a cast-iron grill pan to cook both the salmon and the veggies as it helps give both a nice char. Using any sort of cast-iron pan is suggested but not necessary to enjoy this salad.
Other Meats to Try on This Salad
- Try this grilled vegetable salad with other proteins. Here are some suggestions
- Add sliced steak to toss along with the vegetables in this salad.
- Chicken is always a protein that works well for salads. I cook chicken breast just the same and then slice it after cooking to toss in this salad.
- Shrimp is a great go-to protein to add in as they defrost quickly and cook up in no time at all.
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Grilled Vegetable Salad with Salmon

a vibrant salad with grilled vegetables and salmon
Ingredients
- 2-4 oz salmon filets
- 6 cups fresh spinach (or a salad mix with spinach and leafy greens)
- 1 large or 2 small garlic cloves
- 1/4 cup plus 2 tbsp olive oil
- 1 yellow bell pepper
- 1 red bell pepper
- 1 zucchini
- salt and pepper to taste
Instructions
- Begin by assembling the dressing. Smash and mince the garlic, then add it to a small bowl with 1/4 cup of olive oil. Add a pinch of salt and cracked black pepper. Stir to combine then set aside.
- Chop the veggies into length-wise bite-sized strips.
- Heat a cast iron grill pan or skillet with 1 tbsp of olive oil. Make sure the skillet is hot before adding the veggies.
- Sprinkle with salt and pepper.
- While the veggies cook, add the spinach to a large bowl. Prepare the salmon by sprinkling it with salt and pepper.
- Cook the veggies until slightly charred then remove them from the heat and set aside.
- Add 1 tbsp of olive oil to the grill pan or skillet, then add the salmon. Allow it to cook for about 3 minutes before turning.
- After flipping, cook filets for another 3 minutes over medium heat or until done.
- To assemble the salad, place the grilled veggies into the bowl with the spinach and toss them with the garlic-infused olive oil dressing.
- Place the filets on top and serve immediately.
Notes
- This is enough for two large dinner-sized salads or 4 smaller portioned salads. This recipe can easily be cut in half or doubled depending on the servings needed.
- The vegetables take about 5-6 minutes on medium heat before their charred lightly.
- Salmon is cooked all the way when you gently press down on the fillet with a fork and it flakes. This means the white lines that run across the salmon separate easily.
- I like to use a cast-iron grill pan to cook both the salmon and the veggies as it helps give both a nice char. Using any sort of cast-iron pan is suggested but not totally necessary in order to enjoy this salad.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 216Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 36mgSodium: 147mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 15g
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