One of the easiest ways to get a healthy, wholesome weeknight meal without much effort is a big salad with a little added protein. It’s a no-brainer on busy nights, and a great way to use up what produce you already have on hand. I’ve been playing with salad bowls like shawarma salad, Greek chicken salad, shrimp and farro salad, or even some lemon chicken with fattoush. Today’s salmon salad recipe is one of my latest obsessions! It makes a tasty, satisfying dinner with loads of nutrition, protein, and good-for-you Omega 3s. And wait till you try the lemon-mint vinaigrette! I’ve been making more of it to drizzle on top of everything. This salad takes inspiration from my traditional Greek salad, but with a couple of twists. First, I’ve added chopped Romaine lettuce here to give the salad some volume so that it is the perfect bed for the salmon. And the other obvious digression is that played up the dressing with the addition of fresh mint and garlic, which takes this salad up a few notches.
What’s in it?
There are three components to this salad: the salmon, fresh salad, and a vinaigrette. Here’s what you’ll need to make it:
Salmon- I used one pound of salmon fillet cut into 4 equal portions. Seasoning- To season the salmon, you’ll need kosher salt, black pepper, and a little dried oregano. You can change up the seasoning to your liking. Fresh vegetables for the salad- Romaine lettuce, grape tomatoes, cucumber, bell peppers (I used red but any color will work), and shallotsOlives– Kalamata olives to top the saladFeta cheese- a few blocks to top the saladFor the vinaigrette- extra virgin olive oil, lemon juice, loads of fresh mint, garlic, oregano, and paprika.
How to make salmon salad?
Like I said, this Greek salmon salad is easy to make and can be ready in 20 minutes or so. The printable recipe with ingredient list is just below, but for those who are visual here is how to make this salad:
Prep your veggiesBecause the salmon will cook quickly, be sure to have your salad veggies washed and chopped before you cook your salmon. Cook the salmonSeason the salmon with kosher salt, pepper and dried oregano. Give it a generous brush or drizzle with extra virgin olive oil, then bake in the oven for about 8 to 12 minutes (I typically start checking at the 8 minute mark to avoid overcooking the salmon). Salmon is cooked when it flakes easily (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).Make the SaladCombine Romaine lettuce, tomatoes, cucumbers, bell peppers, and shallots (I used shallots this time, but red onions would work perfectly). Add kalmata olives and some creamy Greek feta cheese (I like to leave my feta in big pieces as they do in Greece).Make the vinaigretteIn your food processor, combine olive oil, juice of two lemons, fresh garlic cloves, loads of fresh mint leaves (like 20 leaves), oregano, and paprika. Pulse until everything is well-combined to an extra smooth, minty green vinaigrette.Put the salad togetherDress the veggies with some of the vinaigrette and toss, then divide the salad among serving bowls. Top each bowl with a piece of salmon and dress the salmon with some of the vinaigrette. Enjoy! Salmon salad recipe variations
Salmon salad recipe variations
You can tweak this recipe to your liking. Here are a few variations that I’ve tried:
Use Ladolemono Greek dressing. If you don’t have mint or want a quicker dressing for this salad, try ladolemono, which is made of olive oil, lemon juice, garlic, and a dash of oregano. No food processor needed. Grill your salmon instead. In the summer months, grilled salmon is a great option over this fresh salad. I have the details for how to grill salmon just below. Change up the veggies! If you don’t like Romaine, you can try a different leafy green like spinach. You can also swap out the shallots for another onion of your choice. Add in more colorful peppers or use a different tomato. Make the swaps you need to use up the veggies you have on hand. Use a different fish or protein. Yes! You can use other fish options such as sautéed shrimp, cod, trout, or shrimp kabobs. You can even some quality canned tuna here instead (although you should also try my Mediterranean tuna salad sometime). If you can’t eat seafood, try chicken kabobs or lamb chops.
How to grill salmon for salad?
Like I said earlier, I do like to bake my salmon for this salad. It’s easy and can be done year-round. But in the summer months, it’s totally worth it to fire up the grill for some salmon. It is better to use skin-on salmon fillets, if you plan to grill them. I have some instructions for you, borrowed from my grilled salmon recipe (a good one to try sometime!)
How long does salmon salad last in the fridge?
Generally, if stored properly, cooked salmon will last in the fridge for 2 days or so. If you’re trying to make this salad ahead, you can prep the vegetables and make the dressing one or two nights in advance and store them separately in the fridge. When you’re ready, cook the salmon and assemble the salad.
Related recipes to try
Easy Citrus SalmonSlow Roasted SalmonCrispy Pan Seared Salmon RecipeOrange Beet SaladMediterranean Farro Salad
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