My Favorite Greek Salmon Salad

greek salad with salmon feta tomatoes artichokes black olives and pita bread

5 from 1 review

Prep the veggies and your salad plate while the salmon cooks and you’ll have this delicious salad meal ready in 10 minutes!


  • 10oz wild salmon fillet, cut in two
  • 1 TBS greek seasoning*
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 TBS oil for cooking salmon
  • 6 cups of greens
  • 4 artichoke hearts, halved (I used canned)
  • 1/4 cup thinly slice red onion
  • 1/4 cup sliced black olives
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup feta, crumbled
  • 1 pita bread round, sliced into triangles
  • favorite Greek salad dressing


  1. Make sure salmon fillets are patted dry with paper towel. Generously cover salmon fillets in Greek seasonings and herbs. Press the seasoning into the salmon, set aside.
  2. Heat cast iron skillet on stovetop and allow to warm for about one minute on medium-high heat. Add about one tablespoon of oil to skillet once heated.
  3. Once the skillet has heated, place seasoned salmon skin side up, seasoned side down. Cover pan with lid and cook the salmon this way for 3 minutes (I set a timer so I don’t forget) then gently flip the salmon with a spatula to cook skin side down, about another 3 minutes, covered. Watch here to make sure you don’t over-cook the salmon. The salmon will be done when easily flaked with fork. Also note: the thinner the salmon fillet, the faster it cooks. I used about 1″ thick fillets.
  4. Start plating your salad with about 3 cups of greens per plate, then the salmon fillet, and evenly distribute the rest of the toppings: artichokes, red onion, black olives, tomatoes, feta, and sliced pita bread. Serve with your favorite Greek dressing or homemade vinaigrette, enjoy!


*You can use store-bought Greek seasoning, or a combination of spices using this recipe for reference.


Keywords: Salmon greek salad, healthy paleo salad