5 from 38 votes
Greek Salad with Salmon
Greek Salad with Salmon combines fresh vegetables tossed in a garlic and oregano vinaigrette with crumbled feta and peppery arugula. Pan-seared salmon filets with a golden crust are served atop the salad for a balanced meal with crisp textures and savory components.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
people
Calories:
495 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
For the Greek Vinaigrette
- 1 clove garlic minced
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon oregano dried
- black pepper kosher salt; freshly ground; to taste
- salt kosher salt; freshly ground; to taste
For the Salad
- 4 cups tomato I used cherry tomatoes, roughly chopped, ripe
- 2 cups cucumber I used persian cucumbers, roughly chopped
- 2 red bell pepper cut into chunks, or yellow bell pepper
- ½ red onion thinly sliced
- 8 ounces feta cheese drained and crumbed
- black pepper freshly ground, to taste
- arugula baby
For the Salmon
- 1 lb salmon cut into 4 4-ounce filets
- black pepper kosher salt and freshly cracked
- salt kosher salt and freshly cracked
- 1 tablespoon olive oil
Instructions
- In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
- In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
- Taste and adjust for more freshly ground black pepper if desired.
- Place large handful of arugula in a serving bowl. Place a large spoonful of the greek salad on the arugula (or maybe on the side) and a salmon on top.
Cup of Yum
For the salmon
- Sprinkle the salmon filets with salt and pepper. Heat a nonstick pan over high heat. Add the oil to the pan and then add the fish. Cook the salmon about 2-3 minutes until there’s a golden crust. Then flip the salmon and cook another minute or two on the skin side. Remove the salmon and add on the salad as needed
Notes
- This salad can be served at parties with guests assembling their own bowls topped with freshly cooked salmon.
Nutrition Information
Calories
495kcal
(25%)
Carbohydrates
15g
(5%)
Protein
33g
(66%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
15g
(75%)
Cholesterol
113mg
(38%)
Sodium
718mg
(30%)
Potassium
1166mg
(25%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2933IU
(59%)
Vitamin C
114mg
(127%)
Calcium
336mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 495
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 33g | 66% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 113mg | 38% |
| Sodium | 718mg | 30% |
| Potassium | 1166mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2933IU | 59% |
| Vitamin C | 114mg | 127% |
| Calcium | 336mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.