Greek Salmon Salad

5 from 1 vote

Romaine lettuce is topped with fresh veggies, feta, Kalamata olives, and seasoned baked salmon. Toss it in a zesty Greek vinaigrette and enjoy this hearty main dish salad!

Prep Time20

Cook Time10

Total Time30

Course: Salads

Cuisine: Greek

Keyword: Greek salad with salmon, Greek salmon salad, Mediterranean salmon salad

Servings: servings

Author: Danae Halliday

Ingredients

Salmon

1 pound salmon fillets
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste

Greek Salad

4 cups chopped romaine lettuce
1 cup quartered English cucumber
1 cup cherry tomatoes halved
1/2 cup diced red bell pepper
1/4 cup thinly sliced red onion
1/3 cup kalamata olives halved
1/4 cup pepperoncini
4 ounces feta crumbled or cubed
1 tablespoon chopped fresh dill

Greek Vinaigrette

2 tablespoons olive oil
3 tablespoon red wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste

Instructions

Preheat oven to 375° F. and line a baking sheet with parchment paper or foil. Season the salmon fillets with oregano, salt and pepper. Bake for for 8-12 minutes or until the internal temperature reaches 110-120° F. Let the salmon rest for 5 minutes then remove the skin and flake it into bite sized pieces.
While the salmon bakes prep salad ingredients and make the vinaigrette. Add all of the ingredients for the vinaigrette to a jar with a lid and shake until well combined.
In a large salad bowl add the chopped romaine lettuce. Top it with the remaining salad ingredients and salmon. Dress the salad with the vinaigrette or serve it on the side.

Nutrition