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Greek Salmon Salad

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2
Calories: 457 kcal
Course: Main Course

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

    Cup of Yum
  1. 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.
  2. Make dressing: While the salmon is finishing cooking, mix salad dressing ingredients in bowl and whisk until combined.
  3. 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 Information

Serving 1salad bowl Calories 457kcal (23%) Carbohydrates 25g (8%) Protein 28g (56%) Fat 26g (40%) Saturated Fat 9g (45%) Polyunsaturated Fat 8g Cholesterol 78mg (26%) Fiber 12g (48%) Sugar 7g (14%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 457

% Daily Value*

Serving 1salad bowl
Calories 457kcal 23%
Carbohydrates 25g 8%
Protein 28g 56%
Fat 26g 40%
Saturated Fat 9g 45%
Polyunsaturated Fat 8g 47%
Cholesterol 78mg 26%
Fiber 12g 48%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.