Description
Greek Salmon Salad combines flaky grilled salmon with crisp vegetables, Kalamata olives, feta cheese, and a zesty lemon vinaigrette. This Mediterranean-inspired salad is nutritious, satisfying, and perfect for a healthy lunch or dinner option.
Ingredients
For the Salmon
- 4 salmon fillets (about 5 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For the Salad
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives
- ½ cup crumbled feta cheese
For the Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Season the Salmon: Rub the salmon fillets evenly with olive oil, then sprinkle dried oregano, garlic powder, salt, and black pepper on both sides to enhance flavor.
- Cook the Salmon: Grill the salmon fillets over medium heat or pan-sear them for 4–5 minutes per side until the fish is opaque and flakes easily with a fork.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper until well combined and emulsified.
- Assemble the Salad: In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese.
- Serve: Place the cooked salmon fillets on top of the salad mixture, drizzle with the prepared lemon vinaigrette dressing, and serve immediately.
Notes
- Serve the salmon warm or chilled according to preference.
- Add sliced avocado for extra creaminess and healthy fats.
- Leftover cooked salmon works perfectly for this salad for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
