Mediterranean Salmon Salad
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
2
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Calories
562 kcal
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Course
Lunch
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Cuisine
Mediterranean
Mediterranean Salmon Salad
Description
This salad combines nutrient-dense ingredients starting with salmon filets rubbed with olive oil, lemon juice, salt, and pepper, baked until just cooked through to maintain moisture. The bed of romaine lettuce is combined with quinoa cooked ahead for texture and protein, alongside red onion, grape tomatoes, crumbled feta cheese, chopped kalamata olives, and sliced almonds for variety in flavor and bite.
The dressing mixing extra virgin olive oil, fresh lemon juice, Dijon mustard, and a touch of maple syrup adds acidity and subtle sweetness, balancing the richness of the salmon and feta. Tossed with the salad components before plating with salmon on top, this combination creates a filling, textured salad with Mediterranean-inspired flavors.
This makes a wholesome, standalone meal well suited for lunch or dinner. The lemon and fresh ingredients keep it bright and light, while the almonds provide crunch contrast. The salad can be prepared ahead except salmon is best cooked fresh and added just before serving for optimal texture.
Ingredients
Salmon
- 2 oz salmon filets
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- kosher salt or fine sea salt
- black pepper fresh ground
Salad
- 1 head romaine lettuce about 6 cups chopped
- ½ cup quinoa cooked
- ½ cup onion red, chopped
- ½ cup grape tomatoes chopped
- ¼ cup feta cheese crumbled
- 2 Tablespoons kalamata olive pepper stuffed green olives also work, chopped
- 2 Tablespoons almonds sliced
Dressing
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons lemon juice fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F.
- Make dressing by whisking together all the ingredients.
- Rub the salmon with olive oil and season both sides with salt and pepper. Place filets skin-side down on a greased baking dish, pour the lemon juice over top and bake for 10-12 minutes or until just cooked through. Time will vary based on the size of your salmon. Watch it carefully as you don’t want to overcook it.
- While salmon is cooking, prep salad by adding chopped romaine to a large salad bowl. Top with quinoa, red onion, tomatoes, feta cheese, olives and sliced almonds.
- Add dressing and toss to combine.
- Once salmon is cooked through, remove from the oven and allow to rest for 1-2 minutes. Place salmon on top of each salad and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 562kcal | 28% |
| Carbohydrates | 23g | 8% |
| Protein | 32g | 64% |
| Fat | 39g | 60% |
| Sodium | 411mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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