Longhorn Field Greens With Grilled Salmon

Indulge in the vibrant and nutritious Field Greens with Grilled Salmon, a Longhorn Steakhouse-inspired dish that combines crisp, farm-fresh greens with perfectly grilled salmon for a wholesome, restaurant-quality meal. This recipe is designed to satisfy your cravings for a healthy yet flavorful dish, ideal for lunch, dinner, or meal prep. With its balance of tender salmon, nutrient-rich greens, and a zesty dressing, this dish is a standout for those exploring Longhorn Steakhouse Menu salads or seeking a fresh take on a classic seafood salad.

Why Choose Field Greens with Grilled Salmon?

This dish features a medley of romaine lettuce, spinach, and arugula, paired with succulent grilled salmon that’s rich in omega-3 fatty acids. Complemented by colorful vegetables like cherry tomatoes, cucumbers, and red onions, and finished with a citrusy vinaigrette, it’s a perfect blend of textures and flavors. According to Longhorn Steakhouse’s nutritional data, a similar salad with salmon contains approximately 500-600 calories, 30g of protein, 35g of fat, and 20g of carbohydrates, making it a balanced option for health-conscious diners. Whether you’re a fan of Longhorn Steakhouse menu items or looking to recreate a gourmet meal at home, this recipe delivers both taste and nutrition.

Ingredients for Field Greens with Grilled Salmon

Gather these high-quality, handpicked ingredients for a fresh and flavorful dish:

• For the Salad:
  • 2 cups romaine lettuce, chopped
  • 1 cup spinach leaves
  • 1 cup arugula
  • ½ cup cherry tomatoes, halved
  • ½ cup cucumbers, thinly sliced
  • ¼ cup red onions, thinly sliced
  • Optional: sliced radishes or avocado for extra vibrancy
• For the Grilled Salmon:
  • 2 salmon fillets (4-6 oz each), skin-on or skinless
  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • Juice of ½ lemon
• For the Citrus Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp fresh dill, chopped
  • Salt and pepper to taste

Step-by-Step Preparation

1. Prepare the Salmon: Pat the salmon fillets dry and rub with olive oil. Season with lemon zest, garlic powder, smoked paprika, salt, pepper, and lemon juice. Preheat a grill or grill pan to medium-high heat (400°F). Grill salmon for 3-4 minutes per side, until it flakes easily with a fork and reaches an internal temperature of 145°F. Set aside to rest.
2. Assemble the Salad: In a large bowl, toss romaine, spinach, and arugula with cherry tomatoes, cucumbers, and red onions. Divide the greens onto plates for a colorful presentation.
3. Make the Vinaigrette: Whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, and fresh dill. Season with salt and pepper. Drizzle over the salad just before serving.
4. Combine and Serve: Place a grilled salmon fillet atop each portion of greens. Serve immediately with extra vinaigrette on the side for a customizable touch.

Tips for a Restaurant-Quality Experience

• Enhance Flavor: Marinate the salmon for 15-20 minutes before grilling to deepen the flavor.
• Healthier Option: Bake the salmon at 375°F for 12-15 minutes for a lower-fat preparation.
• Meal Prep: Store grilled salmon and greens separately in airtight containers to maintain freshness. Reheat salmon gently to avoid drying it out.

This Field Greens with Grilled Salmon recipe is crafted with authenticity, drawing inspiration from Longhorn Steakhouse’s menu while offering practical, human-tested tips for home cooks. The combination of crisp greens, tender salmon, and a zesty citrus vinaigrette creates a dish that’s both indulgent and nourishing. Perfect for those searching for Longhorn Steakhouse salads or healthy seafood options, this recipe is a must-try for food enthusiasts. Pair it with a refreshing beverage from the Longhorn Steakhouse drink menu, like a crisp iced tea, for a complete dining experience.