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Greek salmon salad served on a white platter.
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Greek Salmon Salad

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:

  • 3-4 salmon filets
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 10-12 cranks fresh-ground black pepper
  • 1-2 tablespoons olive oil

For the Dressing:

  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil
  • 2 tablespoons minced fresh dill
  • 1 teaspoon dried oregano
  • 1/2 teaspoon table salt
  • 8-10 cranks fresh-ground black pepper

For the Salad:

  • 5-6 cups mixed salad greens
  • 1 cup cherry tomatoes halved
  • 1 small bell pepper any color, seeded and chopped
  • 1 mini or 1/2 regular cucumber peeled and chopped
  • 1/4 cup pitted kalamata olives
  • 1/4 cup sliced red onion
  • 3-4 tablespoons crumbled feta
  • 1-2 tablespoons minced fresh dill

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.

Nutrition Estimate

Calories: 391kcal, Carbohydrates: 6g, Protein: 29g, Fat: 28g, Saturated Fat: 5g, Cholesterol: 81mg, Sodium: 1077mg, Potassium: 887mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1860IU, Vitamin C: 58mg, Calcium: 113mg, Iron: 2mg
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