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High-protein, omega-3-rich, low-carb
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Salad with grilled salmon (250 g) has 365 calories. That works out to 146 calories per 100 g. It contains 8 g of carbs, 32 g of protein, 22.8 g of fat and 3 g of fiber. Its 6.5 µg of B12 covers 271% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 250 g
365
KCAL / 250G
Carbs
8g
· 3% DV
Protein
32g
· 64% DV
Fat
22.8g
· 29% DV
Fiber
3g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 35% · Fat 56%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 365 kcal | |
| Total fat | 22.8 g | 29% |
| Saturated fat | 4 g | 20% |
| Trans fat | 0 g | |
| Sodium | 525 mg | 23% |
| Total carbohydrate | 8 g | 3% |
| Fiber | 3 g | 11% |
| Protein | 32 g | 64% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 365 kcal |
| 1 ounce (shredded) | 28 g | 41 kcal |
| 1 piece (medium) | 90 g | 131 kcal |
| 100 g | 100 g | 146 kcal |
| 1 cup (chopped) | 140 g | 204 kcal |
| 1 piece (large) | 140 g | 204 kcal |
| 1 serving (small) | 180 g | 263 kcal |
| 2 cup (chopped) | 280 g | 409 kcal |
| 1 serving (large) | 350 g | 511 kcal |
Calculated from 146 calories per 100 g.
Make salad with grilled salmon by placing cooked salmon over fresh greens and vegetables, then adding dressing just before serving. Lettuce, cucumber, tomatoes, and red onion work well; let the salmon rest briefly after cooking so it stays moist when flaked or sliced.
A lemon-and-olive-oil dressing goes especially well with salad with grilled salmon. Whisk lemon juice with olive oil, Dijon mustard, and black pepper for a bright finish, or use a dill-yogurt dressing when you want a creamy contrast.
Salad with grilled salmon commonly includes leafy greens, cucumber, tomatoes, and red onion. Avocado, capers, olives, or toasted nuts can add different textures and flavors; keep the additions balanced so they do not overwhelm the grilled fish.
Yes, salad with grilled salmon can be a nutritious, balanced meal. Salmon provides protein and omega-3 fats, while vegetables add fiber and micronutrients; the overall meal changes considerably with rich dressings, large amounts of cheese, or crunchy toppings.
Salad with grilled salmon can fit into a weight-loss meal because fish and vegetables make a filling combination. Creamy dressings, oversized portions, and extras such as bread or croutons can make the meal substantially more energy-dense.
Yes, salad with grilled salmon can be served cold. Chill the cooked salmon promptly and add it to the greens shortly before eating; cold salmon works particularly well with citrus dressing, cucumber, and fresh herbs.
Keep salad with grilled salmon from getting soggy by storing the dressing, greens, and cooked fish separately until serving. Dry washed leaves thoroughly, and add warm salmon only at the last moment if you prefer it freshly grilled.
Yes, leftover grilled salmon works well in salad with grilled salmon. Flake the chilled fish into large pieces and fold it in gently so it does not break apart; use it only if it was refrigerated promptly after cooking.
Serve salad with grilled salmon with a light soup, crusty bread, or roasted potatoes if you want a more substantial meal. For a lighter plate, the salad can stand on its own, especially when it includes plenty of vegetables.
Yes, you can meal-prep salad with grilled salmon by portioning the cooked fish and vegetables into separate containers. Keep dressing apart and assemble just before eating; this helps preserve the greens’ texture and keeps the salmon from making them wet.
Vitamins
B12
6.5µg · 271% DV
Vitamin K
105µg · 88% DV
Vitamin D
15.5µg · 78% DV
B3
11.5mg · 72% DV
Minerals
Selenium
58µg · 105% DV
Phosphorus
463mg · 66% DV
Iodine
45µg · 30% DV
Potassium ⭐
800mg · 24% DV
Sodium
525mg · 23% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 365 calories in 1 serving (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Salad with grilled salmon pairs grilled salmon with fresh salad greens and often vegetables such as tomatoes or cucumber. The exact mix varies with the season and the cook; a simple dressing of olive oil and lemon is a natural match for the fish.
The salmon is typically lightly charred outside and tender within, contrasting with crisp vegetables. It works as a satisfying lunch or dinner on its own, or alongside bread, soup or other dishes. Across different food traditions, it can be served warm with just-grilled fish or chilled as a make-ahead meal. It is protein-rich, provides omega-3 fats and is relatively low in carbohydrates. For a lighter version, use a modest amount of dressing and add extra greens.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4g
MONOUNSATURATED
8.5g
POLYUNSATURATED
5g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.