Salmon Salad with Pesto Dressing


3/4 Pound Salmon

2 Tblsp. Lemon Juice

Salt and Pepper

1 Head Romaine Lettuce

2 Tomatoes, Sliced

1 Avocado, Diced

2 Tblsp. Olive Oil

1 Tblsp. Fresh Lemon Juice

1 Cup Fresh Basil

1 Cup Fresh Mint

1/2 Cup Chopped Walnuts, Almonds or Pine Nuts

Vegetable Broth (if needed to thin dressing, (check to be sure gluten-free if you are sensitive to gluten. Pacific is a good brand))


  1. Cut salmon into 4 pieces, season with salt and pepper, place on a plate and set aside. Preheat broiler on high and put stainless steel skillet (make sure handle is also stainless) for about 10 minutes until very hot. Do not use glass or pyrex for this.
  2. Mix together mint, basil, cilantro, lemon juice, olive oil, chopped pumpkin seeds, salt and pepper. Set aside. This is your herb mixture.
  3. Prepare lettuce, tomato and avocado and toss with lemon juice, olive oil, salt and pepper.
  4. Remove pan from heat and place salmon on hot pan. Quick Broil salmon for about 4 minutes. Do not turn. Because pan is hot salmon will cook very quickly. Place on a plate next to salad and top with herb mixture. You will have some herb mixture left over. It is so good you may also want to drizzle it on the salad greens.

Serves 4

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