Greek Salmon Salad
Take your salad game to the next level with this protein-packed meal from Twin Cities food blogger greens & chocolate. It’s full of satisfying textures, big flavors and bright colors — and it makes a healthy dinner or easy make-ahead lunch for the week.
There’s something about a big, veggie-filled salad that puts me in a good mood. I’m not talking about wimpy ranch-drenched salads, either. I mean a loaded salad with tons of textures and flavors that’s healthy but keeps me satisfied. This time of year I love meals that are hearty but perhaps a little lighter than all of the holiday dishes I’ve been eating.
This Greek Salmon Salad is like one you’d find in a restaurant, filled to the brim with vegetables. It’s a salad you are going to want to make again and again because it’s so satisfying AND nutritious! It has so many textures and flavors in every bite — from the crunchy cucumbers and juicy cherry tomatoes to the soft artichokes, salty olives and tangy feta cheese.
The salmon gets a quick marinade in a simple mixture of olive oil, lemon, dill and garlic and is baked. Salmon is a great protein to add to a salad because its large flakes are easy to eat with just a fork.
The rest of the salad comes together quickly while the salmon is baking. This is delicious as a big dinner salad, or you can prep it all in advance for a healthy lunch throughout the week!
4 servings
Preparation time: 25 minutes
Cook time: 20 minutes
Ingredients
For the salmon:
4 4-ounce salmon fillets
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried dill
3 garlic cloves, minced
½ teaspoon salt
For the dressing:
⅓ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon 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
Directions
- Heat oven to 350 F.
- 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.
- Place the salmon on a parchment- or foil-lined baking sheet, spooning any additional marinade over the fillets.
- Bake for 15 to 20 minutes. The salmon is done when it flakes easily.
- 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.
- Combine the chopped romaine, cherry tomatoes, cucumbers, olives, chickpeas, artichokes and feta and drizzle with dressing. Toss to combine.
- Serve topped with salmon fillets. Enjoy!