Mixed Green Veggie Salad with Salmon

Enhance your peas offering with more green veggies. Mix them together and serve them up with grilled salmon for a super simple and healthy entertaining meal.

Then make them say 'more peas, please' ten times really quickly.

You’ll Need

  • 2 cups baby spinach
  • 2 cups mixed greens
  • 1 cup fresh spring peas
  • ½ head broccoli
  • 1 cup sugar snap/snow peas, trimmed
  • 1 cup seedless green grapes
  • 4–6 salmon fillets (6 oz each)
  • ¼ cup teriyaki marinade or balsamic glaze
  • ¼ cup plain yogurt
  • ¼ cup light mayonnaise
  • ½ cup dill, chopped
  • Juice of ½ lemon
  • 1 Tbsp honey
  • Salt and pepper to taste

Prep and Cook

  • Place salmon fillets in a large, shallow dish and drizzle with marinade.
  • Leave salmon at room temperature for 15–30 minutes.
  • Preheat oven or barbeque to medium high.
  • Blanch beans and broccoli, for 1–2 minutes and peas for 30 seconds.
  • Drain and rinse under cold water to stop them from cooking.
  • Combine spinach, mixed greens, grapes and blanched green vegetables in a large bowl.
  • In small bowl, mix together yogurt, mayonnaise, dill, lemon, honey and salt and pepper.
  • Cook salmon on lightly oiled grill over medium high heat (or under a broiler) until fish is brown and flakes with a fork, turning once until fish is browned and flakes.
  • Alternatively, bake salmon in an ovenproof dish at 425 degrees for approximately 10–12 minutes (depending on the thickness of the fillet).
  • Pour dressing over green salad and toss gently.
  • Serve salad with grilled salmon fillet.


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