Serve perfectly grilled salmon on a salad in under 25 minutes. This delicious CATALINA Grilled Salmon Salad Recipe is made with fresh asparagus & spinach.
What You Need
Original recipe yields 4 servings
4 skin-on salmon fillet s (1 lb.)
1/2 lb. fresh asparagus spears, trimmed
2 Tbsp. olive oil
1 pkg. (10 oz.) baby spinach leaves
1 small cucumber, sliced, quartered
3/4 cup sliced radish es
4 green onion s, sliced
2 navel orange s, sectioned
1/2 cup KRAFT Classic CATALINA Dressing
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Let's Make It
Heat grill to medium-high heat.
Brush fish and asparagus with oil. Grill 4 min. on each side or until fish flakes easily with fork and asparagus is crisp-tender. Remove from grill; cut asparagus into 1-inch lengths.
Cover 4 large plates with spinach; top with next 4 ingredients.
Drizzle dressing over salads; top with salmon and asparagus.
How to Section Citrus Fruit
Use a sharp paring knife to section fresh oranges or grapefruit. Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.
Substitute 1 small pink grapefruit for the oranges.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.