Mixed Green Veggie Salad with Salmon

Prep and Cook

• 1
  Place salmon fillets in a large, shallow dish and drizzle with marinade.
• 2
  Leave salmon at room temperature for 15–30 minutes.
• 3
  Preheat oven or barbeque to medium high.
• 4
  Blanch beans and broccoli, for 1–2 minutes and peas for 30 seconds.
• 5
  Drain and rinse under cold water to stop them from cooking.
• 6
  Combine spinach, mixed greens, grapes and blanched green vegetables in a large bowl.
• 7
  In small bowl, mix together yogurt, mayonnaise, dill, lemon, honey and salt and pepper.
• 8
  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.
• 9
  Alternatively, bake salmon in an ovenproof dish at 425 degrees for approximately 10–12 minutes (depending on the thickness of the fillet).
• 10
  Pour dressing over green salad and toss gently.
• 11
  Serve salad with grilled salmon fillet.