Greek Salmon Salad
7 months ago

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


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


  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! 
Greek Salmon Salad