Description
Greek Salmon Salad is a quick and healthy meal that features tender wild salmon seasoned with classic Greek herbs, served atop fresh romaine lettuce mixed with marinated artichokes, cucumbers, red onions, olives, cherry tomatoes, and crumbled feta cheese. Finished with a tangy homemade Greek dressing and crispy pita bread triangles, this vibrant salad is ready in just 10 minutes and perfect for a nutritious lunch or dinner.
Ingredients
Salmon
- 10 ounces wild salmon filet, cut into 5-ounce fillets
- 1 tablespoon Greek seasoning*
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil, for cooking salmon
Greek Salad Dressing
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons red wine vinegar
- 1 medium lemon, juiced
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt, to taste
Salad
- 6 cups romaine lettuce or mixed salad greens
- 4 marinated artichoke hearts, halved
- 1 small English cucumber, quartered
- 1/4 cup thinly sliced red onion
- 1/4 cup sliced black olives
- 1/2 cup halved cherry tomatoes
- 1/2 cup feta cheese, crumbled
- 1 pita bread round, fried and sliced into triangles
Instructions
- Cook Salmon: Pat the salmon fillets dry with a paper towel. Generously coat the fillets with Greek seasoning, dried parsley, dried basil, and kosher salt, pressing the seasoning into the flesh. Heat a cast iron skillet over medium-high heat for about one minute. Add 1 tablespoon of olive oil to the hot skillet. Place the salmon fillets skin side up and seasoned side down in the skillet. Cover the pan with a lid and cook for 3 minutes. Carefully flip the salmon so the skin side is down, cover again, and cook for an additional 3 minutes or until the salmon flakes easily with a fork. Be mindful not to overcook, especially with thinner fillets.
- Make Dressing: While the salmon cooks, whisk together extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, and kosher salt in a bowl until well combined to create the Greek salad dressing.
- Assemble Salad: Divide about 3 cups of romaine lettuce or mixed greens onto each plate. Place a cooked salmon fillet on top of the greens. Evenly distribute marinated artichoke hearts, quartered cucumber, sliced red onion, black olives, halved cherry tomatoes, crumbled feta cheese, and fried pita bread triangles around the salmon. Serve the salad with the homemade Greek dressing drizzled on top or on the side. Enjoy immediately.
Notes
- Use fresh wild salmon fillets about 1 inch thick for ideal cooking times.
- Adjust seasonings in the dressing to taste, adding more lemon juice or salt as preferred.
- Pita bread is best when fried until crispy and golden; alternatively, bake for a healthier option.
- Do not overcook the salmon to keep it moist and flaky.
- Greek seasoning blends can be store-bought or homemade with dried oregano, thyme, garlic powder, and onion powder.
- This salad is best served fresh; leftovers can be refrigerated but consume within 24 hours.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
