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greek salmon salad in bowls with fork next to linen and dressing bowl

Greek Salmon Salad

Course: Entree
Cuisine: Greek Inspired
Keyword: Greek salad salmon, greek salmon recipe, Mediterranean salmon
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Calories: 457kcal
Author: Ashley
Greek Salmon Salad is a healthy meal that combines flaky salmon with fresh veggies including lettuce, artichokes, cucumbers, red onion, olives, tomatoes, and salty feta cheese. Drizzled with a homemade Greek dressing, it's a satisfying meal ready in 10 minutes!
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Ingredients

Salmon

  • 10 ounces wild salmon filet cut into 5 ounce fillets
  • 1 tablespoon greek seasoning*
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil for cooking salmon

Greek Salad Dressing

  • 3 tablespoons extra virgin olive oil
  • 1.5 tablespoons red wine vinegar
  • 1 medium lemon juiced
  • 1 garlic clove minced
  • ½ teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt to taste

Salad

  • 6 cups of romaine lettuce or mixed salad greens
  • 4 marinated artichoke hearts halved
  • 1 small english cucumber quartered
  • 1/4 cup thinly sliced red onion
  • 1/4 cup sliced black olives
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup feta crumbled
  • 1 pita bread round fried and sliced into triangles

Instructions

  • Cook Salmon: Pat salmon fillets with paper towel. Generously cover fillets in Greek seasonings and herbs. Press the seasoning into the salmon, set aside. 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. 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 a fork. Also note: the thinner the salmon fillet, the faster it cooks. I used about 1" thick fillets.
  • Make dressing: While the salmon is finishing cooking, mix salad dressing ingredients in bowl and whisk until combined.
  • Assemble salad: 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, cucumbers, red onion, black olives, tomatoes, feta, and sliced pita bread. Serve with dressing and enjoy!

Notes

GREEK SEASONING - you can use store-bought Greek seasoning, or a combination of spices using this recipe for reference.
STORAGE - salmon will keep in an airtight container in the fridge for up to 3 days. Dressed salad will keep for up to 1 day.
Nutrition information approximate, does not include dressing.

Nutrition

Serving: 1salad bowl | Calories: 457kcal | Carbohydrates: 25g | Protein: 28g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 78mg | Fiber: 12g | Sugar: 7g