Grilled Salmon with Emerald City Salad

Grilled salmon in a lemony marinade is an easy, healthy protein for summer. It pairs well with Emerald City salad, a favorite recipe of mine from PCC Natural Markets, a Seattle-based natural foods store. The original recipe calls for wild rice, but the recipe is easily made low carb by omitting the rice.
Grilled salmon with Emerald City Salad

*Grilled salmon in lemon oregano marinade
Emerald City Salad
Sparkling water with lemon*

Makes 4 servings

1-1/2 lbs salmon
Juice of 1 lemon
3 tbsp olive oil
1 clove garlic, crushed
1 tbsp chopped fresh oregano
Salt and pepper

Emerald City Salad ingredients as listed in recipe, omitting wild rice

In Advance: Prepare marinade and marinate salmon for 1-12 hours.

  1. In a 9 x 9 pan, mix together lemon juice, olive oil, garlic, and chopped oregano. Season with salt and pepper.
  2. Add salmon, turning a few times to coat in the marinade.
  3. Cover and refrigerate at least one hour or up to 12 hours.


  1. Heat grill to 400 degrees.
  2. While grill is heating, prepare Emerald City Salad according to recipe, omitting wild rice. I typically also reduce the dressing amount by half.
  3. Grill salmon for 2 minutes skin side up, followed by 10 minutes skin side down or until opaque.

Time Savers:

  • Substitute baby kale or a salad mix with kale and other greens for the kale and chard in the Emerald City Salad.