Grilled Lemon-Dill Salmon with Red, White, and Blue Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, patriotic meal featuring grilled salmon with fresh dill, paired with a colorful salad of strawberries, blueberries, and feta cheese. This mediterranean-inspired seafood ready in about 27 minutes pairs 6 oz each salmon fillets, lemon juice, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the grill to medium-high heat (about 400°F). In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp chopped fresh dill, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Brush this marinade over 4 salmon fillets and let sit for 10 minutes.
  2. Step 2: Place the salmon fillets on the grill skin-side down and cook for 5-6 minutes until grill marks appear and the edges turn opaque. Flip the fillets and grill for another 4-5 minutes until cooked through and flaky.
  3. Step 3: Meanwhile, in a large bowl, toss 6 cups mixed greens with 1 cup sliced strawberries, 1 cup blueberries, and 1/2 cup crumbled feta cheese. In a small jar, combine 2 tbsp balsamic vinegar and 1 tsp honey, shaking well to emulsify.
  4. Step 4: Drizzle the dressing over the salad just before serving alongside the grilled salmon to enjoy a fresh and festive meal.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Lemon-Dill Salmon with Red, White, and Blue Salad take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Dill Salmon with Red, White, and Blue Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.

Can I substitute ingredients in Grilled Lemon-Dill Salmon with Red, White, and Blue Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Dill Salmon with Red, White, and Blue Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lemon-Dill Salmon with Red, White, and Blue Salad?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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