Grilled Salmon Chopped Greek Salad

This recipe needs to start with a shout-out to my husband. As many of you know, he is a teacher and therefore, has the summers off. He has stayed home with our baby this summer and has taken care of her all day while I work (4 days per week). He is the most amazing dad. He plays with her all day long, feeds her, bathes her, changes her, etc., etc.


That is not even the most amazing part. When I get home, he still wants to play with her like crazy and continues to help out. On top of all of that, he has been doing a majority of the cooking and cleaning. He is the best husband! As I transitioned to my new job and the blog has been super busy, I have relied on him for this help and am so, so thankful! I don't want him to go back to work at all.


Anyways, Troy planned this dinner and made this amazing salmon for us. He has been planning a lot of our meals which saves me a lot of time and hassle so that I can spend more time with our baby girl. I made the salad part of it while he put the dry rub on the salmon and grilled it. A real team effort! Adalyn helped too, she did the taste testing part.

This recipe idea came to me because I wanted a hearty salad that could last us through the week and taste great. It turned out awesome and is full of flavor. The addition of the fresh dill really give it a boost of flavor that makes it taste so fresh.




Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:
2 salmon fillets
1 tablespoon RawSpiceBar Memphis Dry Rib Rub

For the salad:
1 1/2 cups brown rice, cooked according to directions, I recommend quick cook rice to save time
1 can low-sodium garbanzo beans, rinsed well
1 can no-salt added tomatoes, drained
1/2 large cucumber, finely diced
1/2 cup cherry tomatoes, halved
1/4 cup sun-dried tomatoes, sliced
1/2 green pepper, diced
2 tablespoons diced green onion
2 teaspoons garlic powder
1 teaspoon onion powder
1/4 cup fresh dill, chopped
1 medium lemon, juiced
2 tablespoons olive oil

Directions:
1. Combine all ingredients for the salad and mix well. Set aside.
2. About an hour before cooking, rub the RawSpiceBar rub on the salmon.
3. Grill salmon skin side up for about 5 minutes on each side until cooked through.
4. Plate the salad and place the grilled salmon on top.

Enjoy!


This recipe was a huge favorite for my whole family. My baby loved everything in this recipe, especially the cherry tomatoes, salmon and chickpeas. She ate a ton of it and kept signing for more, more, more!


My husband loved the salmon especially and thought that the spice rub was perfect. It had paprika, black peppercorns, garlic, thyme, oregano, onion, celery seed, cumin, cayenne pepper, mustard seed, celery salt and more.

The spice rub used for this recipe was from RawSpiceBar which is a monthly subscription service of spices! They are small batch, freshly ground quality spices.They are delivered to your door once a month for $6. If you subscribe for 1 year, you will get one month for free.

RawSpiceBar has a great idea in that they were trying to eliminate the waste of pre-ground spice jars sitting in your cabinet too long. I can totally relate to this as I just threw out spices that were in my cupboards for 5 years yesterday.


I received 3 samples for the August subscription including Applewood smoked salt, triple ice cream spices and the Memphis dry rib rub. I looked at the ingredients for the rib rub and since they were Greek inspired, I decided to use them on our salmon for a Greek-style meal. They were rich in flavors without being too overpowering. You could tell that they were high quality spices- not the typical $1 spices I get sometimes haha.


Disclosure: This is a sponsored post by RawSpiceBar. All opinions are my own. Thanks so much for supporting the brands that help make The Nutritionist Reviews possible!