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–+ servings
Mediterranean Salmon Salad A bowl filled with fresh Mediterranean salad, topped with perfectly grilled salmon fillets, sliced and seasoned with herbs. The salad includes vibrant ingredients like cherry tomatoes, cucumber, red onions, yellow bell peppers, Kalamata olives, and feta cheese, garnished with fresh herbs like parsley.

Mediterranean Salmon Salad

This vibrant Mediterranean Salmon Salad is the perfect blend of fresh veggies, savory salmon, and a tangy dressing, ideal for a light and healthy meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2
Course: Main Course, Salad
Cuisine: healthy, Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups chopped romaine lettuce 1 medium head of romaine lettuce
  • 1 cup cherry tomatoes halved (fresh, ripe)
  • 1 small bell pepper diced (any color bell pepper)
  • 2 small Persian cucumbers diced (or regular cucumber)
  • ½ medium red onion finely diced (for a mild onion flavor)
  • ½ cup crumbled feta use full-fat for creaminess
  • ¼-½ cup kalamata olives pitted and halved (adjust to taste)
  • 2 tablespoon freshly squeezed lemon juice about 1 lemon
  • 1 teaspoon Dijon mustard adds a little tang
  • 1 teaspoon honey balances the acidity of the lemon
  • 1 tablespoon finely chopped fresh parsley for freshness
  • 1 tablespoon finely chopped fresh oregano or more parsley or chives, for a mild herb taste
  • ¼ cup extra virgin olive oil for the dressing
  • 8-10 oz raw salmon skinless, boneless fillet
  • 2 teaspoon avocado oil or other cooking oil like olive oil
  • 1 teaspoon dried oregano for seasoning the salmon
  • ½ teaspoon garlic powder adds flavor depth
  • ¼ teaspoon fine sea salt adjust to taste
  • ¼ teaspoon freshly ground black pepper adds a slight heat

Method
 

  1. Preheat the oven to 425°F and line a sheet pan with parchment paper. prep
  2. 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
  3. 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
  4. 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
  5. Roast the salmon in the preheated oven for 10-12 minutes or until cooked through and flaky. bake
  6. While the salmon is roasting, pour the dressing over the salad and toss to combine. mix
  7. Once the salmon is done, serve the salad topped with the warm roasted salmon. Enjoy! assemble

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 750mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 30IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Perfect for a light lunch or dinner, this Mediterranean salmon salad is both filling and refreshing with a tangy lemon dressing. It’s an easy, healthy choice for warm days!

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