Greek Salmon Salad

Why You’ll Love This Recipe

The Greek Salmon Salad is an excellent option for anyone looking to eat light but still enjoy a flavorful, filling meal. The rich and flaky salmon is complemented by the crispness of the salad vegetables and the briny feta and olives. With a simple, tangy dressing that ties everything together, this salad is full of Mediterranean flavors that will transport you straight to the coast of Greece. It’s easy to make, full of fresh ingredients, and can be customized to suit your preferences.

Ingredients

• 4 salmon fillets (6 oz each)

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• 1 cucumber, sliced

• 1 cup cherry tomatoes, halved

• 1/2 red onion, thinly sliced

• 1/4 cup Kalamata olives, pitted and sliced

• 1/4 cup feta cheese, crumbled

• 2 cups mixed greens (like spinach or arugula)

• 1 tablespoon olive oil (for dressing)

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1/2 teaspoon honey (optional, for sweetness)

• 1/2 teaspoon lemon juice

• 1/4 teaspoon dried oregano

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (or heat a grill or stovetop grill pan over medium-high heat).

2. Rub the salmon fillets with olive oil and season with salt, pepper, dried oregano, and garlic powder.

3. If baking, place the salmon fillets on a lined baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If grilling, cook the salmon fillets for about 3-4 minutes per side, depending on thickness, until the fish is cooked to your liking.

4. While the salmon is cooking, prepare the salad. In a large bowl, combine the sliced cucumber, halved cherry tomatoes, red onion, Kalamata olives, feta cheese, and mixed greens.

5. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (if using), lemon juice, and dried oregano to make the dressing.

6. Once the salmon is done, remove it from the oven or grill and let it rest for a couple of minutes. Then, break it into large pieces.

7. Drizzle the dressing over the salad and toss gently to combine. Top the salad with the cooked salmon.

8. Serve immediately, garnished with additional feta or olives if desired.

Servings and Timing

• Servings: 4

• Total time: 20 minutes

• Prep time: 10 minutes

• Cook time: 10 minutes

Variations

• Add more vegetables: Feel free to add other vegetables like bell peppers, zucchini, or avocado for more texture and flavor.

• Use grilled or pan-seared salmon: If you prefer a smokier flavor, you can grill or pan-sear the salmon instead of baking it.

• Make it low-carb: For a low-carb option, serve the salad without the dressing or skip the honey and use more lemon for a refreshing, tangy flavor.

• Substitute with chicken: If you’re not a fan of salmon, grilled or baked chicken breast can be used as a substitute.

Storage/Reheating

• Storage: Leftover Greek Salmon Salad can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate from the salad to avoid sogginess.

• Reheating: It’s best to serve the salmon salad cold, but if you prefer to reheat the salmon, you can gently warm it in the microwave for 30-45 seconds.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just be sure to thaw it fully before cooking. You can thaw it in the fridge overnight or place it in cold water for a quicker thaw.

Can I use a different fish instead of salmon?

Yes, you can substitute the salmon with other types of fish, such as trout, cod, or tilapia. Make sure to adjust the cooking time based on the thickness of the fillets.

Can I make this salad ahead of time?

You can prep the salad ingredients and store them separately in the fridge. Wait to add the dressing and salmon until right before serving to keep everything fresh.

How do I know when the salmon is cooked?

Salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F. If you’re unsure, you can check it with a meat thermometer.

Can I make the dressing in advance?

Yes, the dressing can be made in advance and stored in the fridge for up to a week. Just give it a good shake before using.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as long as you make sure to use certified gluten-free Dijon mustard if you need it.

Can I add some crunch to this salad?

Yes, you can add croutons, roasted chickpeas, or even a sprinkle of sunflower seeds for an added crunch.

Can I use a store-bought dressing?

Yes, if you’re short on time, you can use a store-bought Greek dressing. However, homemade dressing always brings a fresher taste.

What can I serve with this salad?

This salad pairs well with warm pita bread, quinoa, or even a side of roasted vegetables for a more filling meal.

Can I make this salad dairy-free?

To make this salad dairy-free, simply omit the feta cheese and replace it with a dairy-free alternative like crumbled tofu or a sprinkle of nutritional yeast.

Conclusion

Greek Salmon Salad is a light, refreshing, and delicious meal that brings together the best of Mediterranean flavors. With perfectly cooked salmon, crisp vegetables, creamy feta, and a tangy homemade dressing, this salad is a satisfying meal that’s full of nutrition. Whether for lunch, dinner, or meal prep, it’s a quick and easy dish that’s as healthy as it is flavorful!