Hope that you had a wonderful weekend- Ours was very low key along with all of last week. I have been under the weather the last 10 days or so, but am starting to feel much better! And just in time, my baby brother is getting married next weekend and I am so, so excited.

Grilled Salmon, Beet and Arugula Salad with Lemony Viniagrette from HeatherChristo.com

They are getting married in my parent’s garden (which is romantic and beautiful and my mom’s dream!) and we have a lot to do this week.

Grilled Salmon, Beet and Arugula Salad with Lemony Viniagrette from HeatherChristo.com

I am trying to keep things simple over at our house so that I can just not worry too much about much outside of helping them get ready. This also happens to be our last week of Summer and I am already trying to wean the kids back into normal dinner times and early nights to bed in anticipation of school starting next week.

Grilled Salmon, Beet and Arugula Salad with Lemony Viniagrette from HeatherChristo.com

So this is a salad I made a few weeks ago and I put it on this weeks dinner menu because it fits the bill- healthy, easy and delicious- not to mention really pretty. I hope you enjoy!

Grilled Salmon, Beet and Arugula Salad with Lemony Viniagrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 six-ounce salmon filets
  • 2 tablespoons olive oil
  • 6 cups arugula
  • 1 cup cherry tomatoes, halved
  • ½ cup nicoise olives
  • 4 large beets, boiled, peeled and sliced into wedges
  • Lemon Shallot Vinaigrette
  • 1 large shallot, minced
  • 1 lemons zest and juice
  • 1 tablespoon red wine vinegar
  • ¼ cup olive oil
  • kosher salt
Instructions
  1. Preheat the grill to medium heat. Place the salmon filets on a plate and drizzle with the olive oil and then sprinkle with kosher salt.
  2. Place the salmon directly on the grill and close the lid on the BBQ. Grill for 3 minutes and then flip and cook until the fish is just barely cooked through. Remove from the BBQ and set aside.
  3. Arrange the greens on a platter and top with the cherry tomatoes, olives and beets.
  4. In a bowl whisk together the Lemon Shallot Vinaigrette and season to taste with kosher salt. Drizzle the whole salad with the Vinaigrette and serve immediately.

 

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Categorized: Dinner, Fish, Grilling, Paleo, Recipe Index, Salad
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Hope that you had a wonderful weekend- Ours was very low key along with all of last week. I have been under the weather the last 10 days or so, but am starting to feel much better! And just in time, my baby brother is getting married next weekend and I am so, so excited.

Grilled Salmon, Beet and Arugula Salad with Lemony Viniagrette from HeatherChristo.com

They are getting married in my parent’s garden (which is romantic and beautiful and my mom’s dream!) and we have a lot to do this week.

Grilled Salmon, Beet and Arugula Salad with Lemony Viniagrette from HeatherChristo.com

I am trying to keep things simple over at our house so that I can just not worry too much about much outside of helping them get ready. This also happens to be our last week of Summer and I am already trying to wean the kids back into normal dinner times and early nights to bed in anticipation of school starting next week.

Grilled Salmon, Beet and Arugula Salad with Lemony Viniagrette from HeatherChristo.com

So this is a salad I made a few weeks ago and I put it on this weeks dinner menu because it fits the bill- healthy, easy and delicious- not to mention really pretty. I hope you enjoy!

Grilled Salmon, Beet and Arugula Salad with Lemony Viniagrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 six-ounce salmon filets
  • 2 tablespoons olive oil
  • 6 cups arugula
  • 1 cup cherry tomatoes, halved
  • ½ cup nicoise olives
  • 4 large beets, boiled, peeled and sliced into wedges
  • Lemon Shallot Vinaigrette
  • 1 large shallot, minced
  • 1 lemons zest and juice
  • 1 tablespoon red wine vinegar
  • ¼ cup olive oil
  • kosher salt
Instructions
  1. Preheat the grill to medium heat. Place the salmon filets on a plate and drizzle with the olive oil and then sprinkle with kosher salt.
  2. Place the salmon directly on the grill and close the lid on the BBQ. Grill for 3 minutes and then flip and cook until the fish is just barely cooked through. Remove from the BBQ and set aside.
  3. Arrange the greens on a platter and top with the cherry tomatoes, olives and beets.
  4. In a bowl whisk together the Lemon Shallot Vinaigrette and season to taste with kosher salt. Drizzle the whole salad with the Vinaigrette and serve immediately.

 

Recipe by Heather Christo (http://heatherchristo.com)