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Fresh Macro-Balanced Grilled Salmon and Corn Salad

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A quick, easy, and healthy grilled salmon and corn salad that balances protein, carbs, and fats for a satisfying meal. Perfect for lunch or dinner, this vibrant dish combines smoky grilled salmon with sweet corn and fresh salad greens.

Ingredients

Scale
  • 2 salmon fillets (about 6 oz / 170 g each, skin on if possible)
  • 2 ears fresh corn on the cob
  • 4 cups mixed salad greens (arugula and baby spinach recommended)
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 ripe avocado, diced
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • A small handful fresh cilantro, chopped (optional)
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/4 cup crumbled feta or cotija cheese (optional)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
  2. Pat the salmon fillets dry with paper towels. Rub both sides with 1 tablespoon olive oil, then season generously with salt, pepper, and garlic powder. Let rest while the grill heats.
  3. Grill the corn ears directly on the grill, turning every 2-3 minutes until all sides have a nice char, about 10-12 minutes. Remove and let cool slightly before cutting kernels off the cob.
  4. Grill the salmon skin-side down for about 4-5 minutes per side depending on thickness, until opaque and flaky but still moist. Avoid flipping more than once.
  5. While the salmon grills, combine salad greens, halved cherry tomatoes, sliced red onion, diced avocado, and chopped cilantro in a large mixing bowl.
  6. Whisk together lemon juice and remaining 2 tablespoons olive oil with a pinch of salt and pepper. Pour over salad and toss gently to combine.
  7. Cut the grilled corn kernels off the cob and add to the salad bowl. Toss again to distribute evenly.
  8. Let the salmon rest for a couple of minutes after grilling, then flake into bite-sized pieces and gently fold into the salad.
  9. If using cheese, sprinkle crumbled feta or cotija on top. Serve immediately.

Notes

Keep the salmon skin on for easier grilling and crispiness. Avoid overcrowding the grill for even cooking. Let salmon rest after grilling to keep it moist. Cut corn kernels carefully to avoid mess. For dairy-free option, skip cheese or use a dairy-free alternative. Frozen corn can be used if fresh is unavailable.

Nutrition

Keywords: grilled salmon salad, healthy salmon recipe, corn salad, macro balanced meal, quick dinner, grilled corn, salmon salad, healthy lunch

Find it online: https://sagestirs.com/fresh-macro-balanced-grilled-salmon-and-corn-salad-recipe-easy-and-healthy/