Healthy Seared Salmon Chopped Salad

Need a Dinner Idea? Make this Healthy Seared Salmon Chopped Salad Recipe with Avocado, Blue Cheese, Tomatoes and Lime Vinaigrette

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A healthy seared salmon chopped salad recipe featuring tomatoes, avocado, apples, white corn and butter lettuce and topped with a honey lime vinaigrette.



Chopped Salad Ingredients:

  • 4 cups butter lettuce
  • 2 ears of white corn (about 1 cup frozen corn)
  • 1 cup (4 ounces) diced granny smith apples (about 1 apple)
  • 1 cup (4 ounces) blue cheese, crumbled
  • 1 cup (6 ounces) heirloom cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 cup shredded carrots (optional)
  • 6 ounces Honey Lime Vinaigrette (recipe below)

Seared Salmon Ingredients:

  • 1 tablespoon olive oil
  • 12 ounces salmon fillets
  • Salt and pepper to taste

Honey Lime Vinaigrette Ingredients:

  • 2 tablespoons lime juice
  • 2 teaspoons honey
  • 2 teaspoon Dijon mustard
  • ½ cup chopped cilantro
  • 1 teaspoon lime zest
  • 1 cup canola oil
  • Salt and pepper to taste


  1. Grill the corn: Peel the corn and place on a medium heated grill. Rotate every few minutes. Remove from grill when the corn is soft, let cool. If using an oven, preheat to 350 degrees Fahrenheit. Place the corn still in the husks directly on the oven rack. Cook for 40 minutes. Using a sharp knife, cut the corn off the cob and gently break apart.
  2. Make the Dressing: Add lime juice, honey, dijon mustard and cilantro to a blender or food processor. Blend and slowly add the canola oil and lime zest to create an emulsion. Season to taste with salt and pepper.
  3. Make the Salmon: Sprinkle both sides of the salmon with salt and pepper. Heat a sauté pan with a touch of olive oil and sear the belly side (or both sides if using skinless salmon).
  4. Preheat oven to 350 degrees Fahrenheit and place in a baking dish. Bake for 12-14 minutes. Salmon should be firm when finished cooking.
  5. Assemble the salad: Place the butter lettuce, grilled corn, apples, blue cheese, cherry tomatoes and avocado in a large bowl. Drizzle the honey lime vinaigrette over and toss to mix.
  6. Transfer to a serving bowl or plate. Sprinkle with shredded carrots. Place cooked salmon on top.