Salmon Salad With Vinaigrette

This salad is full of protein from the salmon and hard-boiled eggs. To cut back on cholesterol, avoid the eggs, and you'll still get lots of protein. Protein is rich in omega-3 fatty acids, which studies show play an important role in brain health.
  • Prep Time: Cook Time:
  • Yield: 4 servings (serving size: 1 salmon fillet and 1 cup greens)


  • 1 pound green beans, trimmed
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced shallots
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (3-ounce) salmon fillets
  • 4 cups mixed salad greens
  • 1/4 cup vertically sliced Vidalia or other sweet onion
  • 2 hard-cooked large eggs, sliced


  1. Preheat grill to medium-high.

  2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.

  3. Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.

  4. Using a mister, spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 tea-spoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.

  5. Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.

Nutrition Information

  • Calories per serving: 271
  • Fat per serving: 13g
  • Saturated fat per serving: 2g
  • Monounsaturated fat per serving: 6g
  • Polyunsaturated fat per serving: 3g
  • Protein per serving: 26g
  • Carbohydrate per serving: 13g
  • Fiber per serving: 5g
  • Cholesterol per serving: 160mg
  • Iron per serving: 3mg
  • Sodium per serving: 355mg
  • Calcium per serving: 110mg