Mediterranean salmon salad is the kind of bowl you want on repeat all summer long. I first made it on a random Tuesday when I needed something fast and filling, and honestly it blew me away. Everything comes together in under 30 minutes, and the lemon-herb dressing ties every single bite together with the brightest, freshest flavor.
If you love a good healthy salmon salad recipe that actually keeps you full, this one Easy Spicy Southwest Salad recipe , loaded with protein and Mediterranean flavors, and simple enough to pull off on a weeknight. Think of it like Easy Greek Orzo Salad recipe , Easy Homemade Sloppy Joes Recipe but heartier and way more satisfying.
Why You'll love this Mediterranean Salmon Salad
There are so many reasons to make this Mediterranean salmon salad again and again:
- It's ready in just 27 minutes from start to finish - perfect for weeknights.
- The salmon is seasoned simply but roasts up beautifully with a golden edge.
- The lemon dressing is bright, tangy, and doubles as a marinade if you have time.
- It's naturally gluten-free and works well for Mediterranean diet meal planning.
- It's filling enough to be a complete meal all on its own.
- The leftovers (if you have any) still taste great the next day with the dressing on the side.
Jump to:
Mediterranean Salmon Salad Ingredients
Simple, fresh, and full of flavor. Here's everything for 2 servings.
See Recipe Card Below This Post For Ingredients Quantities
For the Salad
- Romaine lettuce : Forms the crispy, refreshing base of the Mediterranean Salmon Salad . Use a full medium head and chop it into bite-sized pieces.
- Cherry tomatoes : Adds juicy pops of sweetness and a little acidity that balances the salty feta and olives.
- Bell pepper : Brings crunch and a mild sweetness. Any color works - red and yellow are especially vibrant.
- Persian cucumbers : Cool and crisp, they lighten up the whole Mediterranean Salmon Salad . Persian cucumbers have thin skin, so no peeling needed.
- Red onion : Adds a sharp, savory bite. If you find raw red onion too strong, soak the diced pieces in cold water for 5 minutes before using.
- Feta cheese : Creamy and salty, feta gives every bite that classic Mediterranean flair. Use a block and crumble it yourself for the best texture.
- Kalamata olives : Meaty, briny, and deeply savory. They're one of the flavor anchors of this Mediterranean diet Mediterranean Salmon Salad .
For the Lemon Dressing
- Lemon juice : The bright, tangy backbone of the dressing. Fresh is key here - bottled juice won't give you the same punch.
- Dijon mustard : Helps emulsify the dressing so it stays together and adds a subtle depth of flavor.
- Honey : Just a touch to balance the acidity of the lemon. It keeps the dressing from being too sharp.
- Fresh parsley : Adds a fresh, herby note that ties beautifully into the Mediterranean flavors of the whole dish.
- Fresh oregano : Earthy and aromatic, oregano gives the dressing an authentic Greek-inspired Mediterranean Salmon Salad character. Chives or extra parsley work too.
- Extra virgin olive oil : The rich, smooth base of the dressing. Use a good quality olive oil here - you'll taste the difference.
For the Salmon
- Salmon : The star of the show. Choose a skin-on fillet if you can - it keeps the fish moist as it roasts and the skin gets deliciously crispy.
- Avocado oil : Has a high smoke point, making it ideal for roasting at 425°F. It keeps the salmon moist and helps the seasoning stick.
- Dried oregano : Blooms beautifully in the oven and gives the salmon a warm, herby crust.
- Garlic powder : Adds savory depth without any bitterness. It toasts gently in the oven for the best flavor.
- Fine sea salt : Seasons the salmon evenly and draws out its natural flavor.
- Freshly ground black pepper : A little warmth and bite to round out the seasoning.
How to Make Mediterranean Salmon Salad
Preheat the oven: Preheat your oven to 425°F and line a sheet pan with parchment paper. Getting the oven fully hot before the salmon goes in is what gives you that beautifully roasted, slightly caramelized edge.
Build the salad base: In a large mixing bowl, combine the chopped romaine, halved cherry tomatoes, diced bell pepper, diced cucumber, finely diced red onion, crumbled feta, and halved kalamata olives. Give everything a gentle toss, then set it aside while you work on the rest.
Make the lemon dressing: In a small bowl or a jar with a lid, whisk together the fresh lemon juice, Dijon mustard, honey, chopped parsley, and chopped oregano. Slowly stream in the olive oil while whisking steadily - or shake the jar vigorously - until the dressing is emulsified and looks slightly creamy. Set aside.
Season the salmon: Place the salmon fillet on your prepared sheet pan. Brush both sides with avocado oil, then sprinkle evenly with the dried oregano, garlic powder, sea salt, and black pepper. Press the seasonings on gently so they stick.
Roast the salmon: Slide the pan into the preheated oven and roast for 10 to 12 minutes, until the salmon is cooked through. You'll know it's done when the flesh flakes easily with a fork and the edges look slightly golden. A 1-inch thick fillet usually hits the mark right around 10 minutes.
Dress the salad: While the salmon is roasting, pour the dressing over the Mediterranean Salmon Salad bowl and toss everything together well so every leaf and vegetable gets coated.
Serve: The moment the salmon comes out of the oven, lay it right on top of the dressed Mediterranean Salmon Salad . Serving it warm over the cool greens is what makes this dish so satisfying. Enjoy right away.
Swaps and Substitutions
- Romaine lettuce - Swap with arugula, mixed greens, or baby spinach for a different base.
- Persian cucumbers - English cucumber works perfectly, just dice it a little finer.
- Kalamata olives - Green olives or Castelvetrano olives are delicious alternatives.
- Feta cheese - Goat cheese crumbles are a creamy, tangy substitute.
- Fresh oregano - Fresh chives or extra flat-leaf parsley work just as well in the dressing.
- Avocado oil - Any neutral high-heat oil like grapeseed or light olive oil is fine for roasting.
- Honey - A small drizzle of maple syrup keeps the dressing vegan-friendly.
- Salmon - Trout, halibut, or even grilled shrimp make wonderful alternatives for this easy roasted salmon recipe.
Equipment for Mediterranean Salmon Salad
Nothing fancy required - just a few kitchen basics.
- Sheet pan - For roasting the salmon at high heat.
- Parchment paper - Prevents sticking and makes cleanup easy.
- Large mixing bowl - For tossing the Mediterranean Salmon Salad together.
- Small bowl or jar - For whisking or shaking the dressing.
- Whisk - To emulsify the lemon olive oil dressing smoothly.
- Measuring spoons and cups - For accuracy on the dressing and seasonings.
Storage Tips
This Mediterranean Salmon Salad is best enjoyed fresh - especially because the greens will start to wilt once they're dressed. Here's how to keep things in good shape if you have leftovers.
Dressed salad: Store in an airtight container in the refrigerator for up to 1 day. The greens will soften but it still tastes great as a cold salmon Mediterranean Salmon Salad recipe the next day.
Undressed salad: If you're planning ahead, keep the dressing separate and only toss right before serving. The Mediterranean Salmon Salad base stays fresh in the fridge for up to 2 days.
Roasted salmon: Store leftover salmon separately in a sealed container for up to 2 days. It's delicious cold, flaked over the Mediterranean Salmon Salad .
Expert Tips
A few small details that make a big difference:
For a flavorful Mediterranean roasted salmon, keep an eye on it starting at the 10-minute mark. Salmon overcooks fast and you want it just flaking, not dry.
Pat the salmon dry before seasoning. Removing surface moisture helps it roast rather than steam, which gives you better color and texture.
Don't skip the honey in the dressing. It sounds small but it keeps the lemon from tasting too sharp and rounds everything out beautifully.
Bring the salmon to room temperature for about 10 minutes before roasting. It cooks more evenly that way.
Add the dressing right before serving if you want the greens to stay crisp. If you dress it too early, the romaine softens quickly.
Use a block of feta and crumble it yourself. Pre-crumbled feta is drier and less creamy - freshly crumbled is so much better.
FAQ
Can I make this salad ahead of time?
You can prep everything ahead - chop the vegetables, make the dressing, and even season the salmon - but hold off on roasting and dressing until you're ready to eat. The dressing on the romaine will wilt the greens within an hour or two. A great tip: store the dressing in a small jar in the fridge overnight, shake before using, and it's ready to go.
What is the best way to roast salmon for a salad?
High heat is your best friend here. Roasting at 425°F for 10 to 12 minutes gives you salmon that's flaky and moist on the inside with just a little color on the outside. Pat it dry first, brush with oil, season well, and don't overcrowd the pan. One fillet on a full sheet pan is perfect.
How do I store leftover Mediterranean salmon salad?
Store the dressed Mediterranean Salmon Salad in an airtight container in the fridge and eat it within one day. It won't be as crisp but it's still really good cold. If you're storing intentionally, keep the salmon and salad base separate and only dress right before serving.
What other vegetables can I add to a Mediterranean salmon salad?
So many great options. Artichoke hearts, sun-dried tomatoes, roasted red peppers, sliced radishes, or even shaved fennel all fit beautifully into a fresh cucumber Mediterranean Salmon Salad with Mediterranean flavors. Chickpeas are a great add-in if you want extra protein and fiber.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Mediterranean Salmon Salad
Mediterranean Salmon Salad
Ingredients
Method
- Preheat the oven to 425°F and line a sheet pan with parchment paper. prep
- In a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced bell pepper, cucumber, red onion, crumbled feta, and halved kalamata olives. Set aside. prep
- In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey, fresh parsley, and oregano. Slowly pour in the olive oil while whisking to emulsify the dressing. Set aside. mix
- Place the salmon on the prepared sheet pan and brush it with avocado oil on all sides. Season the salmon with dried oregano, garlic powder, sea salt, and black pepper. prep
- Roast the salmon in the preheated oven for 10-12 minutes or until cooked through and flaky. bake
- While the salmon is roasting, pour the dressing over the salad and toss to combine. mix
- Once the salmon is done, serve the salad topped with the warm roasted salmon. Enjoy! assemble
Leave a Reply