Greek Salmon Salad

Greek Salmon Salad

Greek Salmon Salad


4 servings


  • For the salmon:
  • 4 4-ounce salmon fillets
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried drill
  • 3 garlic cloves, minced
  • ½ teaspoons salt
  • For the dressing:
  • cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • ½ teaspoons dried oregano
  • ½ teaspoons salt
  • ¼ teaspoons black pepper
  • For the salad:
  • 3 romaine hearts, chopped
  • 8 ounces cherry tomatoes, halved
  • 1 English cucumber, sliced
  • 1 cup olives, Kalamata or green
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 14-ounce can quartered artichoke hearts , drained and rinsed
  • 8 ounces crumbled feta cheese


  1. Heat oven to 350 F.  

  2. To make the marinade and salmon: In a small bowl, whisk together the olive oil, lemon juice, dill, garlic and salt. Drizzle over the salmon and let it marinate for 10 minutes.

  3. Place the salmon on a parchment- or foil-lined baking sheet, spooning any additional marinade over the fillets.

  4. Bake for 15 to 20 minutes. The salmon is done when it flakes easily.

  5. While the salmon is cooking, make the dressing and prepare the vegetables: In a bowl or Mason jar, whisk together the dressing ingredients. Set aside.

  6. Combine the chopped romaine, cherry tomatoes, cucumbers, olives, chickpeas, artichokes and feta and drizzle with dressing. Toss to combine. 

  7. Serve topped with salmon fillets. Enjoy! 

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.