Greek Salmon Salad Recipe
User Reviews
5
Greek Salmon Salad Recipe
Description
The Greek Salmon Salad Recipe blends tender salmon fillets baked with a simple seasoning of salt, pepper, and oregano, ensuring the fish remains juicy and flaky. The salad base is made from hearts of romaine, sweet cherry or grape tomatoes, thinly sliced bell pepper and cucumber, shallots, and briny Kalamata olives. Creamy blocks of Greek feta cheese are added atop the dressed salad. The lemon-mint vinaigrette mixes fresh mint leaves, lemon juice, garlic, dried oregano, paprika, and extra virgin olive oil, imparting a bright, aromatic balance to the dish.
The salmon’s tender flakes contrast well with the crispness of the fresh vegetables, and the vinaigrette adds a refreshing herbal note, elevating the overall flavor. This salad serves well as a light main course or an appealing side dish. It can be assembled while the salmon bakes, making efficient use of time in meal preparation.
When checking salmon doneness, an internal temperature of 120°F–130°F yields a medium-rare finish, while higher temperatures produce a firmer texture. The salad and salmon store best separately in airtight containers in the fridge for 2 to 3 days. For a smoky alternative, grilling the salmon with skin on and carefully timed cooking imparts grill marks and a slightly firmer texture.
Ingredients
For the Salmon
- 1 lb salmon fillet cut into 4 equal pieces
- kosher salt
- black pepper
- 11/2 teaspoon oregano dried
For Salad
- 8 oz romaine lettuce chopped, hearts
- 10 oz tomatoes cherry or grape
- 1 bell pepper any color, cored and sliced into rounds
- 1 English cucumber sliced into rounds
- 2 shallot sliced
- kalamata olives to your liking, pitted
- feta cheese to your liking, Greek style, blocks
For the Lemon-Mint Vinaigrette
- 1/2 cup extra virgin olive oil
- 2 lemon large
- 2 garlic roughly chopped, cloves
- 20 to 30 mint no stems (about 7 grams or so, fresh leaves
- 1 tsp oregano dried
- 1/2 tsp paprika sweet
For Salmon
- 1 lb salmon cut into 4 equal pieces, fillet
- kosher salt
- black pepper
- oregano a generous pinch 1 1/2 tsp or more to your liking, dried
Instructions
- Preheat the oven to 425 degrees F and position a rack in the middle.
- Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.
- Bake the salmon in the heated oven for 8 to 12 minutes until it's done and flakes easily (see cook's tip #1 below). Meanwhile, work on the salad and the vinaigrette.
- Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don't add the feta yet)
- Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
- Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).
- Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!
Notes
- Check the salmon with an instant-read thermometer starting at 8 minutes to avoid overcooking.
- Store baked salmon and salad separately in airtight containers; consume within 2 to 3 days.
- For grilling, keep skin on to help hold the fish and achieve grill marks; cook skinless side down first.
- Use the leftover lemon-mint vinaigrette to dress the salmon after baking for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 4743 kcal
% Daily Value*
| Calories | 474.3kcal | 24% |
| Carbohydrates | 17.8g | 6% |
| Protein | 25.8g | 52% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 62.4mg | 21% |
| Sodium | 356.5mg | 15% |
| Potassium | 1181.4mg | 25% |
| Fiber | 5.5g | 22% |
| Vitamin A | 6920IU | 138% |
| Vitamin C | 83.7mg | 93% |
| Calcium | 88.9mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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