If you’re looking for a delicious and wholesome supper salad, this Greek-style salmon salad is your ticket! Easy baked salmon, served with fresh garden vegetables like cucumbers, cherry tomatoes, shallots and crispy Romaine lettuce. You’ll love the bold Greek flavors from creamy feta and kalamata olives. Wait till you try the bright lemon-mint vinaigrette that pulls this salmon salad together, you’ll want to pour it over everything!
This is an easy weeknight dinner that comes together in less than 20 minutes. Be sure to watch the video below to see how I make this healthy salmon salad.
One of the easiest ways to get a healthy, wholesome weeknight meal without much effort is a big salad + a little added protein. It’s a no-brainer for those busy nights, and a great way to use up what salad veggies you might have on hand.
Salad bowls have been a lifesaver this summer, and I’ve been having a good time creating all sorts of hefty salad suppers with added protein.
A few supper salad ideas for you:
And… speaking of Greek vibes, today’s Greek-style salmon salad recipe is one of my latest obsessions, and I can’t believe I hadn’t shared yet with you!
This salmon salad is such a a satisfying, bright dinner with loads of nutrition and good-for-you Omega 3s. And if you’re looking for a low-carb and gluten free dinner, this recipe is your ticket.
But wait till you try the lemon-mint vinaigrette! I’ve been making more of it to drizzle on top of everything.
Healthy Greek-Style Salmon Salad
This healthy Greek-style salmon salad hits all the notes as far as crunch, flavor, and heft, thanks to nutrition-packed salmon.And I love that this salmon salad comes together in less than 20 minutes! There are 3 components to this salad:
1. First, our star ingredient: salmon fillets.
Not a ton of work goes into the salmon fillets other than a quick seasoning of Kosher salt, pepper and dried oregano. Then a quick brush of extra virgin olive oil.
There are a couple ways to cook the salmon for this salad: baked or grilled. I like the baked option because it’s easy and you can do it all year-round. A quick 8 to 12 minutes in a high-heated oven will do (be sure to check out my tips below).
But, if you’re up for firing up the grill to get some gorgeous char marks on your salmon, that will work as well. (I have grilling instructions and a few tips for you below.)
2. Greek-Style Salad
Now, the salad part is a bit of a twist on my Greek salad (you can check that recipe out if you’re looking for the traditional version.)
Of course, creamy Greek feta and kalamata olives bring those lovely Greek vibes. I don’t skimp on those, and I like to leave my feta in big pieces as they do in Greece.
But I took a few liberties to change things up from my traditional Greek salad. For example, I added lettuce, not a typical ingredient, but I wanted to make a nice, sturdy bed for the salmon here. And from there, I added on grape tomatoes, cucumbers, shallots, and bell peppers (you can use any color bell pepper you like).
You can see, this is a salad that is loaded with crunch and flavor already.
3. Lemon-Mint Vinaigrette
We have some Greek flavor makers already in the salad like shallots, olives and feta, but the lemon-mint vinaigrette adds the unique, super fresh and bright touch we need…it’s really what brings this salad together, marrying our rich salmon fillets and crunchy salad so well.
What’s in the vinaigrette? Extra virgin olive oil (and of course, Early Harvest Greek EVOO was my top choice), along with fresh lemon juice, garlic, and loads of fresh mint.
I decided to use my small food processor to blend the vinaigrette ingredients, and I’m glad I did! The result was this extra smooth, well-combined minty green vinaigrette.
Now, we dress the actual salad with a bit of the lemon-mint vinaigrette, but it’s important to leave some for later to drizzle on the cooked salmon as well.
The Best way to grill salmon for this salmon salad?
Like I said earlier, I do like to bake my salmon for this salad. It’s easy and can be done year-round. But in the summer months, it’s totally worth it to fire up the grill for some salmon.
BEST way to grill salmon
It is better to use skin-on salmon fillets, if you plan to grill them. I have some instructions for you, borrowed from my grilled salmon and mango salsa recipe (a good one to try sometime!)
1. Start by preparing the grill…oil grates etc. And be sure to heat it on super high.
2. Season salmon as instructed and brush well with extra virgin olive oil and arrange them on hot grill, skinless side down first (this way, they’ll get some nice grill marks while the fish is still firm.) Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. DO NOT move the salmon fillets until ready to turn them over.
3. Look for grill marks on the fish, and where the fish is closest to the grill, you should see a small layer of opaque (cooked) flesh. Using tongs and a metal spatula, carefully turn the fish over so it is now skin-side down. Now, turn heat down to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon is ready when it is barely opaque throughout.
Meal-Prep an Leftover Storage for Salmon Salad
If you want to use this Greek-style salmon salad recipe to meal-prep your lunches, hold the vinaigrette an save in separate containers. You can have this for lunch for 2 or 3 days at most. Make sure salmon is stored in a separate section of your meal-prep container or a separate container from the actual salad. It’s best if you eat cooked salmon cold or closer to room temperature. Add the vinaigrette as needed.
When I serve this salmon salad for dinner, I don’t typically end up with leftovers. But, you can store leftovers for up to 2 to 3 days in the frige. Again, best to keep the salmon and salad in separate tight-lid containers.
More Recipes to Try
Watch the Video for How to Make this Healthy Salmon Salad
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Easy baked salmon, served with fresh garden vegetables like cucumbers, cherry tomatoes, shallots and crispy Romaine lettuce. You’ll love the bold Greek flavors from creamy feta and kalamata olives. Wait till you try the bright lemon-mint vinaigrette that pulls this salmon salad together…You’ll want to pour it on everything!
- 8 oz chopped hearts of Romaine lettuce
- 10 oz cherry or grape tomatoes
- 1 bell pepper (any color), cored and sliced into rounds
- 1 English cucumber, sliced into rounds
- 2 shallots, sliced
- pitted Kalamata olives, to your liking
- Quality Greek feta blocks, to your liking
For the Lemon-Mint Vinaigrette
- 1/2 cup quality extra virgin olive oil (I used Greek Early Harvest EVOO)
- 2 large lemons
- 2 garlic cloves, roughly chopped
- 20 to 30 fresh mint leaves, no stems (about 7 grams or so)
- 1 tsp dried oregano
- 1/2 tsp sweet paprika
- 1 lb salmon fillet, cut into 4 equal pieces
- Kosher salt and black pepper
- Dried oregano (a generous pinch 1 1/2 tsp or more to your liking)
- Preheat oven to 425 degrees F and position a rack in the middle of the oven.
- Pat salmon dry on both sides (if you are using skinless salmon fillets) and season with kosher salt, pepper, and dried oregano. Place seasoned salmon on a lightly oiled sheetpan and brush the top with extra virgin olive oil.
- Bake salmon in heated oven for 8 to 12 minutes until it’s done and flakes easily. See cook’s tip #1 below. Meanwhile, work on the salad and vinaigrette.
- Prepare Salad. In a large salad bowl, add lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (hold the feta for now)
- Prepare Vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
- Dress Salad with a bit of the vinaigrette. Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later.)
- When salmon is ready, build your salad bowls. Transfer salad to serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top, making sure to get some on the baked salmon itself. Enjoy!
- Cook’s Tip #1 for Baked Salmon: Check salmon for doneness at the 8-minute mark to make sure you don’t overcook it. An instant-read thermometer inserted into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Cook time will depend on the thickness of salmon and your oven.
- Cook’s Tip #2 Grilled Salmon Option: If you prefer to grill the salmon fillets, it’s best to keep the skin on. Heat an outdoor gas grill on high (grill is ready when you can hold your hand one inch above the grates for only 1 to 2 seconds.) Spray or brush grates generously with oil (this is important so that the salmon does not stick.) Brush salmon fillets well with extra virgin olive oil and arrange them on hot grill, skinless side down first (this way, they’ll get some nice grill marks while the fish is still firm.) Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. DO NOT move the salmon fillets until ready to turn them over. Look for grill marks on the fish, and where the fish is closest to the grill, you should see a small layer of opaque (cooked) flesh. Using tongs and a metal spatula, carefully turn the fish over so it is now skin-side down. Now, turn heat down to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon is ready when it is barely opaque throughout.
- Leftovers? It’s best to store the baked salmon and salad in separate air-tight containers in the fridge and use within 2 to 3 days.
- Visit our shop for quality extra virgin olive oils (I used Early Harvest in this recipe), and all-natural and organic spices. The Ultimate Mediterranean Spice Bundle is a fan favorite!
- Category: Entree
- Method: Baked/Tossed
- Cuisine: Greek
Keywords: Salmon Salad, Healthy Salmon Salad, Greek Salmon Salad