• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Twitter
You are here: Home / Clean Eats / Dill Salmon Salad with Grilled Garlic Bread

Dill Salmon Salad with Grilled Garlic Bread

August 13, 2018 By Spices in My DNA Leave a Comment

  • Facebook2
  • Twitter
  • Pinterest337
Jump to Recipe Print Recipe

This Dill Salmon Salad with Grilled Garlic Bread is my favorite lunch as of late! The salmon salad is super bright, lemony, a little vinegar-y, and completely addicting. I love serving it over beautiful, soft butter lettuce and grilled garlic parmesan bread!

Overhead shot of two bowls filled with butter lettuce, flaked salmon and grilled garlic bread, with a lemon wedge and more slices of grilled garlic bread off to the side

I’m deeming this salad my favorite salad of this summer. Which is a BOLD statement, because I eat at least one salad a day, and a lot of times two a day, especially in the summer. Now this isn’t a “summer salad” per se, but it’s incredibly delicious.

Overhead shot of a bowl of butter lettuce topped with flaked salmon, grilled garlic bread, and a lemon wedge

My aunt first made a version of it for me a few weeks ago, when I was in Rhode Island for my cousin’s wedding. I couldn’t get enough of it, and I knew I had to re-create it when I got home! She served it over romaine with baked parmesan toasts, and she used raspberry blush vinegar instead of the raspberry balsamic, white wine vinegar, and lemon juice I used.

You really get the perfect balance of richness from the salmon, tanginess from the vinegar and lemon, and brininess from the capers. The red onion is delicious in it too.

Overhead shot of a plate of 3 salmon fillets, a bowl of diced red onion, a bowl of capers, and dill

Overall, it’s just so freaking flavorful and amazing.

I also seared the salmon in a skillet, so I got it crusty and brown on the outside, and super juice and flaky on the inside.

It adds that to-die-for textural element that I always need. Sooooo good.

It’s super quick to put together, and even keeps great in the fridge for a couple days, because it marinates and gets even more flavorful. If that’s even possible!

Overhead close up shot of a bowl of butter lettuce, flaked salmon, and grilled garlic bread

Oh, and how could I forget. The grilled garlic bread is unreal. You just brush some good quality, crusty bread with olive oil, grill it, and rub a fresh garlic clove on it while it’s hot, so it infuses into the bread. And then sprinkle it with parmesan cheese.

YES PLEASE.

Overhead shot of two bowls filled with butter lettuce, flaked salmon and grilled garlic bread, with a lemon wedge and more slices of grilled garlic bread off to the side

Basically, your Monday needs this salad!

Overhead shot of two bowls filled with butter lettuce, flaked salmon and grilled garlic bread, with a lemon wedge and more slices of grilled garlic bread off to the side
Print

Dill Salmon Salad with Grilled Garlic Bread

This Dill Salmon Salad with Grilled Garlic Bread is my favorite lunch as of late! The salmon salad is super bright, lemony, a little vinegar-y, and completely addicting. I love serving it over beautiful, soft butter lettuce and grilled garlic parmesan bread!

Course Main, Salad
Cuisine Healthy, Seafood
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2

Ingredients

For the salmon

  • 3/4 pound salmon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 2 teaspoons olive oil

For the salad

  • 1/2 cup diced celery
  • 1/4 cup diced red onion
  • 1 1/2 tablespoons chopped fresh dill
  • 1 tablespoon capers
  • 1 tablespoon white wine vinegar
  • 1 tablespoon raspberry balsamic vinegar*
  • juice of 1/2 a lemon
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • butter lettuce for serving

For the garlic bread

  • 4 thick slices crusty bread
  • olive oil for brushing
  • 1-2 cloves garlic
  • grated parmesan cheese

Instructions

  1. Season the salmon with salt, pepper, onion powder, garlic powder, and parsley. Heat a large nonstick skillet over medium-high heat and sear the salmon for about 2 minutes per side, or until cooked through (depending on the thickness). Set aside to cool slightly.

  2. Heat a grill pan or outdoor grill over medium heat. Lightly brush both sides of the bread with olive oil and grill for 1-2 minutes per side. Immediately rub the bread slices with the garlic cloves, almost "grating" it into the bread. Sprinkle with desired amount of parmesan cheese.

  3. Once salmon has cooled slightly, flake it apart into small pieces and combine in a medium bowl with the celery, red onion, dill, capers, white wine vinegar, raspberry balsamic, lemon juice, olive oil, salt, and pepper. Mix to combine. Serve over butter lettuce with the grille garlic bread.

Recipe Notes

*Any raspberry infused vinegar will work here. If you can't find it, you can use all white wine vinegar!

inspired by my aunt and Ina.

Related Posts:

  • Overhead shot of a bowl of lemon chickpea pasta with salmon, broccoli, sun-dried tomato, and basil
    Salmon, Broccoli, and Lemon Chickpea Pasta with…
  • Overhead shot of a pepperoni pizza with basil leaves and a honey dipper in the top left corner
    Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil
  • Overhead shot of a salmon sushi bowl
    Salmon Sushi Bowls

Filed Under: Clean Eats, Salad, Seafood Tagged With: dinner, easy, garlic bread, healthy, lunch, salad, salmon

Previous Post: « Watermelon Grapefruit Margaritas
Next Post: Why I enjoy eating plant based at least once a week! »

Reader Interactions

Leave a ReplyCancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Lemon Pistachio Cheesecake Bars
  • Salmon Sushi Bowls
  • Strawberries and Cream Blondies
  • Crunchy Quinoa Salad with Peanut Lime Dressing
  • Greek Oven Fries

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...