Print

Mediterranean Salmon Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 90 reviews

This vibrant Mediterranean Salmon Salad combines fresh, crisp vegetables with tender, perfectly cooked salmon, all tossed in a zesty lemon-dijon dressing. Loaded with healthy fats, protein, and Mediterranean flavors like feta cheese, kalamata olives, and fresh herbs, this salad is a nutritious and satisfying meal ideal for lunch or dinner.

Ingredients

Salad Ingredients

  • 4 cups chopped romaine lettuce (1 medium head of romaine)
  • 1 cup cherry tomatoes, halved
  • 1 small bell pepper, diced
  • 2 small Persian cucumbers, diced
  • ½ medium red onion, finely diced
  • ½ cup crumbled feta cheese
  • ¼-½ cup kalamata olives, pitted and halved

Dressing Ingredients

  • 2 tbsp freshly squeezed lemon juice (about 1 lemon)
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh oregano (or substitute with more parsley or chives)
  • ¼ cup extra virgin olive oil

Salmon Ingredients

  • 8-10 oz raw salmon fillet
  • 2 tsp avocado oil or other cooking oil
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp fine sea salt
  • ¼ tsp freshly ground black pepper

Instructions

  1. Prepare the Salmon Seasoning: In a small bowl, mix the dried oregano, garlic powder, fine sea salt, and freshly ground black pepper. Rub this seasoning evenly on both sides of the raw salmon fillet to infuse it with Mediterranean flavors.
  2. Cook the Salmon: Heat 2 teaspoons of avocado oil in a non-stick skillet over medium heat. Once hot, add the seasoned salmon fillet skin-side down if applicable. Cook the salmon for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from the heat and let it rest.
  3. Prepare the Vegetables: While the salmon cooks, chop the romaine lettuce, halve the cherry tomatoes, dice the bell pepper and Persian cucumbers, and finely dice the red onion. Place all the vegetables in a large mixing bowl.
  4. Make the Dressing: In a small bowl or jar, combine freshly squeezed lemon juice, Dijon mustard, honey, finely chopped fresh parsley, fresh oregano, and extra virgin olive oil. Whisk or shake vigorously until the dressing is well emulsified.
  5. Combine Salad Ingredients: Pour the dressing over the chopped vegetables and add crumbled feta cheese and kalamata olives. Toss gently to combine so all ingredients are evenly coated with the dressing.
  6. Assemble the Salad: Flake the cooked salmon into large chunks and gently place them on top of the dressed salad. Optionally, garnish with additional fresh herbs for extra vibrancy.
  7. Serve: Serve the Mediterranean Salmon Salad immediately for the best texture and flavor. It can be enjoyed on its own or with a side of crusty bread or whole grains if desired.

Notes

  • Use fresh, high-quality salmon for the best taste and texture.
  • If fresh herbs are not available, dried herbs can be used but reduce quantity to avoid overpowering flavors.
  • For a spicier twist, add a pinch of crushed red pepper flakes to the salmon seasoning.
  • Leftover salad can be refrigerated for up to one day, but best consumed fresh.
  • Substitute feta with a vegan cheese alternative for a vegetarian/vegan version.

Find it online: https://justsosavory.com/mediterranean-salmon-salad-recipe/