Description
This Greek Salmon Salad combines flaky roasted salmon with crisp vegetables, creamy feta, Kalamata olives, and a bright homemade lemon dressing. It’s fresh, filling, and packed with Mediterranean flavors, making it perfect for a healthy lunch or dinner.
Ingredients
For the Salmon
- 4 salmon fillets, about 6 oz (170 g) each
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
For the Salad
- 6 cups romaine lettuce, chopped
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/3 cup crumbled feta cheese
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
Lemon Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the salmon fillets.
- Season Salmon: Place the salmon fillets on a lined baking sheet. Brush them with olive oil, then evenly sprinkle oregano, garlic powder, salt, and black pepper. Drizzle with fresh lemon juice to add brightness.
- Bake Salmon: Bake the seasoned salmon fillets in the preheated oven for 12–15 minutes, or until the salmon flakes easily with a fork, indicating it’s fully cooked and tender.
- Prepare Dressing: While the salmon is baking, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper to create a flavorful lemon dressing.
- Assemble Salad: In a large bowl, combine chopped romaine lettuce, cucumber, cherry tomatoes, thinly sliced red onion, Kalamata olives, crumbled feta cheese, chickpeas, and chopped fresh parsley for a fresh and vibrant salad base.
- Toss Salad with Dressing: Drizzle the salad mixture with the prepared lemon dressing and toss gently to evenly coat all ingredients, enhancing their flavors.
- Serve: Divide the tossed salad among four bowls, then top each serving with a baked salmon fillet. Optionally serve with extra lemon wedges for added zest and freshness.
Notes
- Salmon can be grilled or air-fried instead of baked for different flavor and texture.
- Add avocado to the salad for extra creaminess and richness.
- For meal prepping, store the salmon, salad, and dressing separately to maintain freshness.
- Use fresh lemon juice in the dressing for the best and brightest flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Greek
