Broiled Salmon Salad



  • 3/4 lb salmon filets cut in 4 pieces
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons chopped pumpkin seeds
  • 1 head romaine lettuce, rinsed and chopped
  • 1 medium tomato, seeds and excess pulp removed and sliced
  • 1/2 medium avocado cut into 1 inch chunks
  • 2 tablespoons lemon juice
  • extra virgin olive oil to taste


  • Cut salmon into 4 pieces, season with salt and pepper, place on a plate and set aside.
  • Preheat broiler on high and put stainless steel skillet (make sure handle is also stainless) for about 10 minutes until very hot.
  • Mix together mint, basil, cilantro, lemon juice, olive oil, chopped pumpkin seeds, salt and pepper. Set aside. This is your herb mixture.
  • Prepare lettuce, tomato and avocado and toss with lemon juice, olive oil, salt and pepper.
  • Remove pan from heat and place salmon on hot pan.
  • Quick broil salmon for about 4 minutes. Do not turn. Because pan is hot salmon will cook very quickly.
  • Place on a plate next to salad and top with herb mixture. You will have some herb mixture left over. It is so good you may also want to drizzle it on the salad greens.