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Greek Salmon Salad Recipe

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4 from 28 reviews

A vibrant and healthy Greek Salmon Salad featuring perfectly baked salmon fillets seasoned with oregano and garlic, served over a bed of fresh romaine, cherry tomatoes, cucumbers, olives, and red onion, tossed in a zesty lemon vinaigrette with fresh herbs and feta cheese for a delicious Mediterranean-inspired meal.

Ingredients

For the Salmon:

  • 1 lb Salmon fillet, divided into 4 equal pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 1/2 teaspoons dried oregano

Salad:

  • 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 (any color can be used)
  • 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 cheese, crumbled

Lemon Vinaigrette:

  • 1/2 cup extra virgin olive oil (use high-quality 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
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the Oven: Set your oven to 425 degrees Fahrenheit and position a rack in the center to ensure even baking.
  2. Prepare the Salmon: Pat the salmon fillets dry with paper towels on both sides. Season evenly with kosher salt, black pepper, garlic powder, and dried oregano. Place the pieces on a lightly oiled baking pan and brush the tops with extra virgin olive oil to keep the salmon moist during baking.
  3. Bake the Salmon: Place the baking pan in the preheated oven and bake for 8 to 12 minutes. Check for doneness by seeing if the salmon flakes easily with a fork, or use a meat thermometer ensuring internal temperature is between 130 to 140 degrees F for perfectly cooked, tender salmon.
  4. Prepare the Salad: While the salmon is baking, wash and chop the romaine lettuce, slice the cherry tomatoes, bell pepper, cucumber, and red onion as directed. In a large salad bowl, combine all these ingredients along with the Kalamata olives, but keep the feta cheese aside for now.
  5. Make the Lemon Vinaigrette: In a food processor, combine the extra virgin olive oil, lemon juice, red wine vinegar, honey or maple syrup, minced garlic, fresh mint leaves (optional), dried oregano, and sweet paprika. Blend until smooth. Season with salt and pepper to taste. Alternatively, shake all ingredients vigorously in a sealed jar if no processor is available.
  6. Toss the Salad: Pour about half of the vinaigrette over the vegetable mixture and toss thoroughly to coat all the veggies evenly. Then fold in the crumbled feta cheese gently to maintain its texture and flavor.
  7. Serve with Salmon: Place the baked salmon pieces on top of the dressed salad. Drizzle the remaining lemon vinaigrette over the salmon and salad for extra flavor. Serve immediately and enjoy a fresh, flavorful, and nutritious meal.

Notes

  • Watch the salmon closely while baking to avoid overcooking; it should be tender and flaky, not dry or tough.
  • You can shorten prep time by using high-quality canned salmon or chopping vegetables the day before.
  • If you don’t have a food processor, use a blender, chopper, or vigorously shake the dressing ingredients in a jar with a lid.
  • Use a meat thermometer to ensure salmon reaches 130 to 140 degrees F for perfect doneness.
  • Chop vegetables uniformly for consistent flavor and balance, and thinly slice the red onion to prevent overpowering the dish.
  • Opt for wild-caught salmon for leaner, more flavorful fish with fewer calories and fat.

Find it online: https://flavorspath.com/greek-salmon-salad-recipe/