Greek Salmon Salad Recipe
Ready in 30 minutes, this Greek salmon salad is perfect for lunch or dinner. You only need a few ingredients and some good salmon to make it!
Servings: 4 servings
Calories: 345kcal
Ingredients
Baked salmon fillets:
- 1 lb Alaska salmon 4 fillets
- 1 tablespoon olive oil
- ½ tsp salt
- ½ teaspoon black pepper
- 1 tsp dried oregano
- ½ lemon juice of
Greek Salmon Salad:
- 8 cups romaine lettuce chopped
- 2 Roma tomatoes diced
- 2 Persian cucumbers chopped
- ½ red onion thinly sliced
- 1 cup Kalamata olives
Lemon Dill Dressing
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- ½ teaspoon salt
- 2 tablespoon fresh dill chopped
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the salmon fillets on the baking sheet and brush them with olive oil.
- Sprinkle salt, pepper and dried oregano on the fillets and squeeze half a lemon on them.
- Bake in the oven for 20 minutes until cooked and flaky. Let the salmon cool for a few minutes before adding it to the salad to avoid the lettuce wilting.
- Meanwhile, place the lettuce, tomatoes, cucumbers, sliced onion and kalamata olives on the large serving plate.
- Make the dressing by mixing lemon juice, olive oil, salt, dill, minced garlic and red pepper flakes in a small bowl.
- Place the cooked salmon on the salad and drizzle the lemon dill dressing on the salad.
- Serve immediately.
Video
Notes
- In addition to baking, you can also grill or pan sear the salmon for this recipe:
- Pan sear: Heat olive oil in a pan over medium heat and season the salmon fillets on both sides with salt, pepper and oregano. Sear for about 6 minutes on each side, making sure it's fully cooked. If the salmon fillets are thicker, cook for longer.
- Grill: Preheat the grill and season the salmon fillets. Once the grill is hot, grill the salmon for about 5-7 minutes on each side. I prefer to use a grilling mat when it comes to grilling salmon.
- To make this salad ahead of time: Chop and store all the vegetables in separate containers. Cook the salmon and assemble the salad.
- You can add other ingredients such as peppers or marinated artichokes or feta cheese to this salad.
- Store the leftovers in an airtight container (keep the salmon separate) and refrigerate for up to 2 days.
Nutrition
Calories: 345kcal | Carbohydrates: 11g | Protein: 25g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 62mg | Sodium: 1172mg | Potassium: 985mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8756IU | Vitamin C: 21mg | Calcium: 90mg | Iron: 3mg