Greek Salmon Salad Recipe

4.98 from 72 votes

Easy baked salmon with fresh garden vegetables and bold Greek flavors including feta, kalamata olives, and a bright lemon-mint vinaigrette!

Prep Time5

Cook Time12

Course: Salad

Cuisine: Greek

Servings: people

Author: Suzy Karadsheh

Ingredients

For the Salmon

1 lb Salmon fillet, cut into 4 equal pieces
Kosher salt and black pepper
11/2 teaspoon dried oregano

For Salad

8 oz hearts of Romaine lettuce, chopped
10 oz cherry or grape tomatoes
1 bell pepper any color, cored and sliced into rounds
1 English cucumber sliced into rounds
2 shallots sliced
pitted Kalamata olives to your liking
Quality Greek feta blocks to your liking

For the Lemon-Mint Vinaigrette

1/2 cup Extra virgin olive oil
2 large lemons
2 garlic cloves, roughly chopped
20 to 30 fresh mint leaves, no stems (about 7 grams or so)
1 tsp dried oregano
1/2 tsp sweet paprika

For Salmon

1 lb salmon fillet cut into 4 equal pieces
Kosher salt and black pepper
Dried oregano a generous pinch 1 1/2 tsp or more to your liking

Instructions

Preheat the oven to 425 degrees F and position a rack in the middle.
Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.
Bake the salmon in the heated oven for 8 to 12 minutes until it's done and flakes easily (see cook's tip #1 below). Meanwhile, work on the salad and the vinaigrette.
Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don't add the feta yet)
Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).
Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!

Video

Notes

Cook's tip #1: When is salmon ready? Check salmon for doneness at the 8-minute mark to make sure you don't overcook it. An instant-read thermometer inserted into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Cook time will depend on the thickness of salmon and your oven.
Cook's Tip #2: Grilled Salmon Option. If you prefer to grill the salmon fillets, it's best to keep the skin on. Heat an outdoor gas grill on high (grill is ready when you can hold your hand one inch above the grates for only 1 to 2 seconds.) Spray or brush the grates well with oil (this is important so that the salmon does not stick.) Brush the salmon fillets well with extra virgin olive oil and arrange them on the hot grill skinless side down first (this way, they’ll get some nice grill marks while the fish is still firm.) Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. DO NOT move the salmon fillets until ready to turn them over. Look for grill marks on the fish, and where the fish is closest to the grill, you should see a small layer of opaque (cooked) flesh. Using tongs and a metal spatula, carefully turn the fish over so it is now skin-side down. Now, turn heat down to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon is ready when it is barely opaque throughout.
Leftovers? It's best to store the baked salmon and salad in separate air-tight containers in the fridge and use within 2 to 3 days.
Visit our shop for quality extra virgin olive oils (I used Early Harvest in this recipe), and all-natural and organic spices. The Ultimate Mediterranean Spice Bundle is a fan favorite!

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.