Name: Lemon-Herb Grilled Salmon with Zucchini Ribbon Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets (5 oz each); 2 medium zucchinis; 1 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 small garlic clove, minced; 1 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped; Salt and black pepper, to taste; 2 cups baby arugula

Lemon-Herb Grilled Salmon with Zucchini Ribbon Salad

RoastedCinnamon9785

This Lemon-Herb Grilled Salmon with Zucchini Ribbon Salad is a vibrant, satisfying dish designed for health and summer freshness. The salmon delivers lean, heart-healthy protein and omega-3s, perfect for supporting blood sugar control and satiety. Grilling with lemon and fresh herbs adds bold, zesty flavor while keeping the dish light. The zucchini ribbons and arugula are crisp and refreshing, tossed in a tangy, herby dressing that brightens every bite. Visually stunning and full of texture contrasts, this meal is as beautiful as it is nourishing—ideal for a wholesome dinner that won’t spike your blood sugar.

Ingredients

Instructions

Pat the salmon fillets dry and season both sides with salt, pepper, half the lemon zest, and half the fresh herbs.
Preheat a grill pan or outdoor grill over medium-high heat. Brush the salmon fillets with half the olive oil.
Grill salmon, skin-side down, for 3-4 minutes per side or until cooked through and lightly charred. Remove and let rest.
Meanwhile, use a vegetable peeler to shave zucchinis into thin ribbons. Toss ribbons with arugula in a large bowl.
In a small bowl, whisk together remaining olive oil, lemon juice, garlic, and the rest of the lemon zest and herbs. Season with salt and pepper.
Drizzle the dressing over the zucchini-arugula salad and toss to coat evenly.
Serve grilled salmon atop the salad, garnished with extra herbs and a lemon wedge if desired.