The Greek Salmon Salad is filled with tender flaky salmon, fresh veggies, salty feta cheese, and a delicious vinaigrette to pull it all together. It’s the perfect weeknight dinner that will take just a few minutes to make.
Healthy and Delicious Greek Salmon Salad
This healthy and delicious Greek salmon salad is one of my go-to recipes when I need to get a fresh and filling meal on the table fast. It’s packed with protein and filled with fresh veggies like chopped romaine lettuce, marinated artichokes, and bell peppers.
This recipe is naturally gluten free and can easily be made dairy-free as well if you choose to leave out the feta cheese. It’s a simple and tasty dish that everyone will love.
Ingredients You’ll Need
Salmon: the salmon is the star of the show when it comes to this salad and it is delicious. It’s seasoned simply with just a bit of salt and pepper and cooked perfectly.
Romaine Lettuce: I love to use romaine lettuce in this salad because it really holds up to all of the other salad ingredients.
Cucumbers: English cucumbers work the best in this salad because they have a thin, tender skin and no bitter after taste.
Green Bell Pepper: I love the added crunch.
Tomatoes: I like to use cherry or grape tomatoes but feel free to use Roma tomatoes if you prefer.
Kalamata Olives: The flavor of Kalamata olives works perfectly in this salad, but you could also use green or castelvetrano olives if you like. Buying pre-pitted olives saves you a bit of time on pitting.
Red Onion: Adds a delicious flavor. Slice them thinly so you don’t end up with a huge bite of red onion.
Marinated Artichoke Hearts: These add so much flavor to the salad. I like to look for artichokes that have been marinated in water, oil, and a variety of seasonings.
Feta Cheese: Can’t have a Greek salad without delicious creamy, tangy feta cheese. You can crumble or dice the feta cheese, your choice.
Delicious Greek Vinaigrette
What really pulls the salad together is this delicious Greek vinaigrette. It’s made with just a few simple ingredients yet it’s packed with so much delicious flavor. To make the dressing you’ll need:
- olive oil
- red wine vinegar
- fresh lemon juice
- dried oregano
- freshly minced garlic
- salt and pepper
If you have dressing leftover, you can store it in an air-tight container in the fridge for future salads like this simple Greek side salad.
How to Make a Salmon Salad
Step One: Bring the salmon fillets to room temperature and then pat the fish dry. Season the salmon liberally with salt and pepper.
Step Two: Next, heat a large skillet over medium-high heat. I like to use a cast-iron skillet but any skillet will work. Once the pan is hot, add a bit of avocado or olive oil.
Step Three: Cook the salmon 4-5 minutes per side until golden brown and cooked through.
Step Four: While the salmon is cooking make the salad and whisk together the Greek dressing.
Step Five: Let the salmon cool for a bit before starting to assemble the salads. Transfer the salad to bowls or plates, place the salmon fillets over top, and then drizzle over the dressing. Serve and enjoy!
How to Store
If you have leftovers, I recommend storing the salmon separately from the salad. Pack your salmon and any leftover salad in an air-tight containers in the fridge. They should both keep fro 2-3 days.
More Delicious Recipes You’ll Love
The Best Greek Salad
Greek Pasta Salad
Greek Chickpea Salad
Greek Meatballs with Tzatziki Sauce
Mediterranean Quinoa Salad
I hope you give this Greek Salmon Salad recipe a try!
If you do try this recipe, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you love and trust.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA
For the Salmon
- 1 pound salmon fillets, 3-4 ounces each
- salt and pepper
- 1/2 tablespoon avocado or olive oil
For the Salad
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup diced green bell pepper
- 1 cup kalamata olives
- 1 cup marinated artichokes, havled
- 1/2 cup quartered English cucumber
- 1/4 cup thinly sliced red onion
- 6 oz feta cheese, crumbled or cubed
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh dill
- salt and pepper to taste
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon oregano
- 2 cloves minced garlic
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- Bring the salmon to room temperature and then pat the fish dry with a paper towel. Season the salmon liberally with salt and pepper.
- Heat a large pan over medium-high heat. Once hot, add 1/2 tablespoon of avocado or olive oil.
- Cook the salmon 4-5 minutes per side until golden brown and cooked through.
- While the salmon is cooking, make the salad and whisk together the dressing.
- Let the salmon cool for a bit before starting to assemble the salads. Transfer the salad to bowls, place the salmon fillets over the salad, and then drizzle over the dressing.
Keywords: Greek salmon salad, Greek salad, salmon salad, Greek salmon, Mediterranean salmon salad, Mediterranean salmon