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Grilled Salmon on Summer Vegetable Salad

4 servings


Dairy Free Gluten Free High Fibre Low Sodium

Nutritional Facts Per Serving

28.7 g
28.3 g
4.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 490
  • Fat 30 g
    • Saturated   5 g
    • + Trans 
  • Cholesterol 70 mg
  • Sodium   137 mg
  • Carbohydrate 28.3 g
    • Fibre   4.5 g
    • Sugars  
  • Protein 28.7 g
    • Vitamin A 10 %
    • Vitamin C 55 %
    • Calcium 6 %
    • Iron 17 %


To make the salad, boil the potatoes until firm/tender. Cool to room temperature. Place in a bowl with the other salad ingredients. Toss to combine. Keep salad in the fridge until the fish is cooked.

Brush the salmon lightly with olive oil; sprinkle with oregano, chili powder, salt and pepper. Preheat grill to medium-high. Cook, lightly oiling the grill if not non-stick, 3-4 minutes per side, or until cooked through. (Salmon could also be baked in a 400 degrees F oven for 12-15 minutes). Divide and arrange salad on plates. Top with salmon and serve.

Note: To blanch vegetables, cook into boiling water until firm/tender. Cool in cold water, and then drain well.

Serving Suggestions

Make a three-course summer meal by serving a cold soup, such as Chilled Avocado Soup, Chilled Melon Soup or Chilled Strawberry Soup with Lemon and Basil, before the salmon. Close out the meal with a summery dessert, such as Luscious Layered Ice Cream Cake or BC Summer Fruit Shortcake. You’ll find recipes for all in our website recipe collection.

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