CATALINA Grilled Salmon Salad

23 4 servings, 1/4 recipe (383 g) each
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(1) 1 Review
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4 servings, 1/4 recipe (383 g) each

Spinach salad gets topped with grilled salmon and asparagus for a fast and fresh dinner for four. Oranges sections and CATALINA Dressing provide a touch of sweetness, giving our CATALINA Grilled Salmon Salad the perfect balance of savoury and sweet.

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What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Brush fish and asparagus with oil. Grill 4 min. on each side or until fish flakes with fork and asparagus is crisp-tender. Remove from barbecue; cut asparagus into 1-inch lengths.
  • Cover 4 large plates with spinach; top with next 4 ingredients.
  • Drizzle dressing over salads; top with salmon and asparagus.


Substitute 1 small pink grapefruit for the oranges.


  • 4 servings, 1/4 recipe (383 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (383 g) each
Calories 370
% Daily Value
Total fat 19g
Saturated fat 3g
Cholesterol 60mg
Sodium 490mg
Carbohydrate 25g
Dietary fibre 6g
Sugars 15g
Protein 27g
Vitamin A 160 %DV
Vitamin C 140 %DV
Calcium 20 %DV
Iron 40 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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  • Gerry Taylor |

    Excellent light summer dinner. Very little prep time