This simple Greek Salmon Salad with pan-seared filets, a rainbow of fresh veggies, and an easy Mediterranean-inspired vinaigrette makes a deliciously feel-good lunch or dinner.
Ingredients
For the Salmon:
3-4salmon filets
1teaspoondried oregano
3/4teaspoonkosher salt
10-12cranks fresh-ground black pepper
1-2tablespoonsolive oil
For the Dressing:
1/4cupred wine vinegar
1/3cupolive oil
2tablespoonsminced fresh dill
1teaspoondried oregano
1/2teaspoontable salt
8-10cranks fresh-ground black pepper
For the Salad:
5-6cupsmixed salad greens
1cupcherry tomatoeshalved
1small bell pepperany color, seeded and chopped
1mini or 1/2 regular cucumberpeeled and chopped
1/4cuppitted kalamata olives
1/4cupsliced red onion
3-4tablespoonscrumbled feta
1-2tablespoonsminced fresh dill
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Instructions
Make the salmon. Pat salmon dry and sprinkle on one side with oregano, salt, and pepper. (If the salmon has skin, season the skinless side.) Warm olive oil in a large skillet over medium-high heat. When hot, add salmon to the pan, unseasoned side down, and cook for 3-4 minutes. Test the salmon; when the bottoms release fairly easily, it’s ready to flip. Turn each filet over, and cook for an additional 1-2 minutes, until it’s cooked through and has a golden crust. Remove from the heat and set aside.
Make the dressing. Combine all dressing ingredients in a small bowl or jar with a tightly fitting lid, and shake well to combine.
Assemble the salads. Combine greens, tomatoes, bell pepper, cucumber, olives, and onion in a large bowl or on a large platter. Drizzle with about half of the dressing and toss to combine. Sprinkle with feta and dill. Top with salmon and additional dressing, to taste, either on the serving dish or on individual plates. Enjoy!
Notes
Extra dressing can be stored in a jar in the fridge for up to a week. Give it a good shake to recombine and use on any salad you like.