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Greek Salmon Salad with Lemon Dressing

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A vibrant Greek Salmon Salad with lemon dressing, featuring grilled salmon, fresh vegetables, feta, olives, and a tangy lemon vinaigrette.

  • Total Time: 20-25 minutes
  • Yield: 4 servings

Ingredients

1 lb Salmon fillet, divided into 4 equal pieces

2 tablespoons olive oil

1 teaspoon garlic powder

Kosher salt and black pepper to taste

1 1/2 teaspoon dried oregano

8 oz Romaine lettuce, chopped

10 oz cherry or grape tomatoes, sliced in half or quartered

1 red bell pepper, cored and sliced into rounds

1 English cucumber, sliced into rounds

1 small red onion, thinly sliced

1/2 cup Kalamata olives, pitted and sliced in half

1 cup Greek feta, crumbled

1/2 cup extra virgin olive oil

1 large lemon, juiced

1 teaspoon red wine vinegar

1 tablespoon honey or maple syrup

3 garlic cloves, minced

15 fresh mint leaves, no stems (optional)

1 teaspoon dried oregano

1/2 teaspoon sweet paprika

Instructions

  1. Preheat your grill or grill pan to medium-high heat. Brush the salmon fillets with olive oil, then season with garlic powder, kosher salt, black pepper, and dried oregano on both sides.
  2. Grill the salmon for 4-6 minutes per side, depending on thickness, until cooked through and flakes easily with a fork. Set aside to rest and then flake into large pieces.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey (or maple syrup), minced garlic, fresh mint leaves (optional), dried oregano, and sweet paprika. Taste and adjust the seasoning as needed.
  4. In a large salad bowl, combine the chopped Romaine lettuce, tomatoes, red bell pepper, cucumber, red onion, Kalamata olives, and crumbled feta. Add the grilled salmon pieces on top.
  5. Drizzle the lemon vinaigrette over the salad and toss gently to combine, ensuring the dressing coats the ingredients evenly.
  6. Serve immediately, garnished with extra mint leaves or additional feta if desired.

Notes

This salad can be made with grilled chicken or shrimp as an alternative to salmon.

For a vegan option, replace the feta with a plant-based cheese.

For extra crunch, add toasted nuts or seeds, such as pine nuts or sunflower seeds.

Store leftovers in airtight containers for up to 1-2 days, keeping the vinaigrette separate to avoid wilting the salad.

  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Category: Salad
  • Method: Grilled
  • Cuisine: Greek
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 7g
  • Sodium: 550mg
  • Fat: 26g
  • Saturated Fat: 4g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 75mg