Greek Salmon Salad
This easy Greek salmon salad is loaded with crisp vegetables, briny olives and creamy feta cheese and topped with a perfectly seared filet of salmon.
Servings: 2 large salads with salmon
Calories: 884kcal
Ingredients
Red Wine Vinaigrette
- ½ cup olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice about ½ lemons worth
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¾ teaspoon dried oregano
- ¼ teaspoon Kosher salt
- ¼ teaspoon Ground black pepper
Greek Salad
- 1 head romaine lettuce root end removed and chopped
- ½ red onion sliced thin
- 2-3 radishes sliced thin
- 1 Persian cucumber chopped in ½ inch cubes
- 1 pint cherry tomatoes cut in half
- ½ cup pitted Kalamata olives
- ½ cup sliced peperoncini's
- ½ cup cubed feta cheese
- ¼ cup Fresh dill hard stems removed and roughly chopped
- ¼ cup Fresh mint leaves stems removed and leaves roughly chopped
- Pita chips optional addition
Salmon
- 8 ounces salmon filets 2 fillets, 4 ounces each
- ½ teaspoon dried oregano
- ½ teaspoon Kosher salt
- ¼ teaspoon Ground black pepper
- Olive oil for drizzling
Instructions
- Make the red wine vinaigrette. In a bowl, add the olive oil, red wine vinegar, honey, Dijon and oregano and season with salt and pepper. Whisk the dressing until emulsified and slightly thickened. Alternatively, add all the ingredients toa. small jar and shake until combined.
- For the Greek salmon. Pat the salmon fillets dry with paper towels and season evenly with salt, pepper and oregano.
- Bring a cast it on skillet or grill pan to medium-high heat and drizzle with a bit of olive oil. Sear the salmon for 4-5 minutes per side until a crust forms and the salmon is still flakey.
- Assemble the Greek salad. In a large bowl, add the chopped romaine, along with the cherry tomatoes, olives peperoncini's, crumbled feta cheese, radishes and olives. Top with the fresh dill and mint and pour the dressing over the salad.
- Toss the Greek salad with the dressing and serve with a filet of seared salmon on top. If you have any vinaigrette left over, spoon some over the salmon and serve.
Video
Notes
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- Assemble the salad up to 1 day in advance, but don't add the dressing until you're ready to serve.
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- Pat the salmon dry with paper towels before seasoning, which will help the herbs stick to the salmon easily and also sear well for a crispy exterior.
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- Bring your cast iron or skillet to high heat so the salmon can get a good sear on each side.
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- Look for feta cheese that is packed in brine and made from goats milk or sheep milk, which will be creamier than other varieties.
- If fresh herbs aren't available, sprinkle on ½ teaspoon of dried mint and dried dill.
Nutrition
Calories: 884kcal | Carbohydrates: 24g | Protein: 32g | Fat: 75g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 48g | Cholesterol: 96mg | Sodium: 1946mg | Potassium: 1431mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3567IU | Vitamin C: 93mg | Calcium: 315mg | Iron: 5mg