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Citrus Flavored Grilled Salmon, placed on top of a bed of Spring salad mix with beets, oranges, and avocado, on a white platter.

Citrus Salmon and Beet Salad

Print Recipe
Servings 4
Author Beautiful Eats & Things


  • 4 pieces salmon
  • 1 tbsp olive oil
  • Salt/pepper
  • 4 cups Spring salad mix
  • 1 avocado sliced
  • 1 cup sliced canned beets
  • Sliced oranges
  • Optional: ¼ cup reduced fat crumbled feta

For Dijon Citrus Vinaigrette

  • 6 tbsp olive oil
  • 3 Tbsp red wine vinegar
  • 3 tbsp. Dijon mustard
  • 2 ½ Tbsp honey
  • 1 ½ tbsp fresh orange juice
  • Salt and pepper to taste


  • Start off by making the Dijon Citrus Vinaigrette. Whisk together olive oil, red wine vinegar, Dijon mustard, honey, and fresh orange juice. Or you can add these ingredients to a blender. Season with salt and pepper to taste, set aside.
  • Season salmon with salt/pepper. Spoon 1 tbsp of Dijon Citrus Vinaigrette over each piece of salmon.
  • Let salmon sit for about 5 min.
  • On a large platter, arrange Spring salad mix, beets, avocado and oranges on a platter. Set aside.
  • Add oil to stove-top grill and heat grill to medium heat. Cook salmon for about 3-5 minutes on each side, or until desired doneness is reached.
  • Place salmon on top of salad and sprinkle with feta, if desired.
  • Serve with Dijon Citrus Vinaigrette and Enjoy!


Nutritional Information Serving Size: ¼th recipe: Calories: 467, Fat: 32g, Saturated Fat: 4g, Carbs: 24g, Fiber: 4g, Protein: 20g, Sugar: 17g