gluten free grilled salmon salad full 03

gf df grilled lemony salmon summer salad with potatoes and asparagus

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Summer is the time of year for grilling! I found this recipe on Epicurious and decided to add my own spin to it.

I knew I did not want to roast the salmon in the oven, but instead, I wanted to grill it, because, well, summer! Then I thought it would be so delicious if all the main ingredients were grilled so I changed that part too.

I also added a few more ingredients to the vinaigrette and decided to coat the potatoes and asparagus with it as well. And, lastly, I really wanted to use escarole but it is difficult to find in the grocery stores here in Denver if you can believe that. I have made it with arugula, green leaf, and red leaf and found that green leaf was my favorite. You can try it with romaine too. And if escarole is available, definitely get it!

The end result is an amazingly delicious salad that embodies all the wonderful flavors of summer.

discover. cook. enjoy.

Gluten-Free Victoria Wolf

gluten free grilled salmon salad square

GF DF Lemony Grilled Salmon Summer Salad with Potatoes and Asparagus

An easy and delicious main dish summer salad cooked nearly entirely on the grill. Leave out the Feta to make it dairy-free.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 42 minutes
Course Main Course, Main Dish
Cuisine American
Servings 6 servings
Calories 434 kcal

Suggested Tools

Grill Basket
Kitchen Tongs with Silicone Tips
Mixing Bowl Set

The Ingredients

Salmon and Rub

  • 1.5 lb salmon filets
  • 1/4 tsp oregeno, dried
  • 1/4 tsp dill, dried
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp lemon zest
  • 1 tbsp olive oil

For the Salad

  • 8 oz red potato, quartered
  • 1 lb asparagus, left whole but trimmed
  • 4 oz roasted red peppers, Merzzetta or any jarred version
  • 3 cups green leaf lettuce, or red leaf, arugula, or escarole
  • 3 oz Feta cheese, Greek or Bulgarian is sheep based

Lemony Vinaigrette

  • 1/4 cup lemon juice, fresh
  • 1/2 cup olive oil
  • 1 tsp honey
  • 2 tsp dijon mustard
  • 1 tbsp parsley, fresh, chopped
  • 1 tbsp dill, fresh, chopped fine
  • 1 dash fish sauce
  • kosher salt and pepper to taste

The Process

Mise en Place

  • Gather all your ingredients and equipment. Zest the lemon for the rub.

Prepare the Salmon

  • Measure and mix the salmon rub into a small bowl
  • Add salmon, flesh side up to a plate or small sheet pan and drizzle each filet with olive oil. Add the rub to each pieces and pat to coat the filet. Make sure the entire filet is covered in the rub. Set aside to allow the salmon to come to room temperature and the rub to season the salmon.

Prep the Potatoes, Asparagus and Make the Vinaigrette and Dress the Green

  • First, bring a large pot of water to boil and add about a teaspoon of salt. You will prep the potatoes and asparagus and make the vinaigrette while the water is coming to a boil.
  • Trim the asparagus at the point the stalk bends and discard the trimmings. Quarter the pototoes.
  • Combine all the vinaigrette ingredients in a small mixing bowl and mix well.
  • In a large mixing bowl, tear the greens into small pieces and add 1 tablespoon of the vinaigrette and toss to combine. Set aside.

Blanch the Asparagus and Parboil the Potatoes

  • Once the water is boiling, add the asparagus and let sit in the water for 1 minute. Remove and set aside. Add a tablespoon or so of the vinaigrette and coat all the stalks.
  • Now add the potatoes and cook until a paring knife can pierce the surface, about 5 minutes or so. Remove the potatoes with a slotted spoon to a grill basket. Set the basket on a sheet pan or plate. Add 3-4 tablespoons of the vinaigrette to coat the potatoes.

It's Grilling Time!

  • Set the grill to high. Add the grill basket with the potatoes to the grill and cook until you start to see charred edges, about 5 minutes, mixing often. The pototoes will keep cooking throughout the salmon cooking.
  • Once you see the charred edges on the potatoes, add the salmon, flesh side down. Cook for 2-3 minutes on the flesh side and then flip to the skin side and cook until salmon is done to your liking. I like mine a bit pink in the middle.
  • After you add the salmon to the grill, add the asparagus. Remove from the grill once you start to see some char. Your salmon may or may not be done before you remove the asparagus.
  • Remove salmon, asparagus, and pototoes from the grill. I like to cut the asparagus into bite-sized pieces but you can leave it whole if you prefer.

Plating and Eating

  • There are multiple ways to plate and serve this salad. 1. create a composed salad in a large serving bowl or platter. Layer the greens then adding in sections the salmon, potatoes, asparagus, roasted red peppers, and Feta (leave out the Feta to make the salad dairy-free) . Drizzle the vinaigrette over the entire salad. 2. Do the same composed salad but in individual bowls. 3. Create a "make your own" salad buffet by setting out all the ingredients and letting everyone make their own salad.



Serving: 10ozCalories: 434kcalCarbohydrates: 13gProtein: 27gFat: 31gSaturated Fat: 6gCholesterol: 75mgSodium: 901mgPotassium: 976mgFiber: 3gSugar: 4gVitamin A: 2176IUVitamin C: 24mgCalcium: 125mgIron: 3mg
Keyword salad, salmon
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