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Salmon served on top of salad in a bowl

Healthy Greek-Style Salmon Salad


  • Author: Suzy Karadsheh
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: Serves 4 1x

Description

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!


Scale

Ingredients

For Salad 

  • 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

For Salmon

  • 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)

Instructions

  1. Preheat oven to 425 degrees F and position a rack in the middle of the oven.
  2. 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.
  3. 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.
  4. Prepare Salad. In a large salad bowl, add lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (hold the feta for now)
  5. 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.
  6. 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.)
  7. 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!

Notes

  • 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