Greek Salmon Salad (Recipe)

Oct 14, 2020

Greek Salmon Salad (Recipe)


✅ 8 oz chopped hearts of Romaine lettuce

✅ 10 oz cherry or grape tomatoes

✅ 1 bell pepper any color, cored and sliced into rounds

✅ 1 English cucumber sliced into rounds

✅ 2 shallots sliced

✅ pitted Kalamata olives to your liking

For the Lemon-Mint Vinaigrette

✅ 1/2 cup quality extra virgin olive oil

✅ 2 large lemons

✅ 2 garlic cloves roughly chopped

✅ 20 to 30 fresh mint leaves no stems (about 7 grams or so)

✅ 1 tsp dried oregano

✅ 1/2 tsp sweet paprika

For Salmon

✅ 1 lb salmon fillet cut into 4 equal pieces

✅ Kosher salt and black pepper

✅ Dried oregano a generous pinch 1 1/2 tsp or more to your liking


1️⃣ Preheat the oven to 425 degrees F and position a rack in the middle.

2️⃣ Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.

3️⃣ Bake the salmon in the heated oven for 8 to 12 minutes until it's done and flakes easily (see cook's tip #1 below). Meanwhile, work on the salad and the vinaigrette.

4️⃣ Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don't add the feta yet)

5️⃣ Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.

6️⃣ Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).

7️⃣  Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon.


Servings : 4
Ready in : 12 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Greek
Calories: Kcal 474

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