Salmon arugula salad recipe

5 from 1 vote

A fresh salad to prepare with local ingredients in the summer months. Wild salmon cooked on the grill with thyme and garlic on a bed of arugula.

Course Salad

Cuisine American

Keyword arugula, salad, salmon

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 356kcal

Cost 12

Fire up the grill and keep it at medium-low heat. While the grill heats up, season both sides of the salmon fillet with salt and pepper to taste. Place on a sheet of foil (enough to wrap around the whole piece of fish) and drizzle with coconut oil. Sprinkle the top of the fillet with minced garlic and place a few sprigs of thyme on top. Seal the salmon in the foil and place it on the barbecue. Cook for 15 to 20 minutes, until soft pink and flaky.
1 large wild salmon fillet, 2 tablespoon coconut oil, A few sprigs of fresh thyme, Sea salt and freshly ground black pepper to taste, 2 cloves garlic
Meanwhile, in a large salad bowl, combine the arugula, cherry tomatoes, and artichoke hearts. During this time, you can also combine the ingredients for the dressing and set them aside for later use.
A few handfuls of fresh arugula, 2 to 3 artichoke hearts, ¾ cup cherry tomatoes, 4 tablespoon extra-virgin olive oil, 4 tablespoon paleo mayonnaise, 2 tablespoon lemon juice, 1 tablespoon Dijon or homemade mustard, Sea salt and freshly ground black pepper to taste
Once the salmon has cooked, remove it from the grill and allow it to cool for a few minutes. Using a fork, pull apart the salmon into smaller pieces. Toss in with the rest of the salad. Drizzle with the dressing and serve while the salmon is still a little warm.