Broiled Salmon Summer Salad

broiled salmon summer salad

You are in for a real treat with this broiled salmon summer salad. It is quick and simple to make, packed with nutrients, healthy fats and will give you your daily dose of veggies. But most of all it is so so delicious. I love to add a little fruit to my salads and strawberries are my favorites. The combination of salmon, strawberries and balsamic vinegar is heavenly. And an extra plus is that it is really pretty and colorful and makes eating healthy so much more fun.

This dish is perfect for hot summer days. It feels like a light dish but will definitely satisfy your hunger due to the number of healthy fats in it. It features the best sources of anti-inflammatory fats, such as omega 3 fatty acids from the salmon and monounsaturated fats from the avocado and the olive oil. Broiling the fish makes it really juicy and it is super simple and quick.

broiled salmon summer salad

This broiled salmon summer salad is a great food prep recipe: Double up the portion and prepare salads in the following order in quart size mason jars: Dressing, beets, carrots, radish, salmon and lettuce. You can store it in your fridge for up to 3 days. For the best results cut the avocado and the strawberries right before you eat the salad. For more info on how to do mason jar salads check out my mason jar rainbow salads recipe.

A few additional tips for this broiled salmon summer salad:

  • Omit or exchange the strawberries to a fruit of your choice when strawberries are not in season.
  • Add your favorite fresh herbs.
  •  Feel free to experiment with your favorite veggies for the salad, or whatever you have in your fridge that day.
  • Investing in a good knife will make your chopping experience a lot smoother.

I can’t wait for you to try this recipe, comment below and let me know what you think.

Happy cooking and chopping


Broiled Salmon Summer Salad

Quick and easy broiled salmon summer salad. Packed with nutrients, done within 15 minutes and super tasty - this recipe is perfect for hot summer days.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Main Dish
Servings 2 people


  • 2 6 oz. salmon fillets (wild-caught)
  • 1 head red leaf lettuce
  • 2 carrots
  • 1/2 Beet (large)
  • 4 Radishes
  • 1 avocado
  • 6 strawberries
  • 1 Tbsp avocado oil
  • 1/2 lemon squeezed
  • sea salt and pepper omit pepper if you follow AIP

For the dressing

  • 4 Tbsp olive oil
  • 2 Tbsp Balsamic vinegar
  • sea salt and pepper omit pepper if you follow AIP


  • Preheat oven to broil. Add avocado oil to a baking sheet and place salmon skin side down. Season with salt, pepper and lemon juice. Broil for about 10 minutes until fish is starting to flake.
  • In the meantime wash and chop the lettuce, radishes and strawberries. Peel and chop the carrots, beet and avocado. Serve the salad in two medium sized bowls or on plates. Add the dressing.
  • Serve salmon with salad.
  • Enjoy!
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