Greek Salmon Salad
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!
Twin Cities food blogger Greens & Chocolate
Twin Cities food blogger Greens & Chocolate
Recipe - WAYZATA
Greek Salmon Salad
Prep Time25 Minutes
Servings4
Cook Time20 Minutes
0Ingredients
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 teaspoons salt
FOR THE DRESSING: ⅓ 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
Directions
- Preheat the oven to 350°F.
- To make the marinade for the salmon, whisk together olive oil, lemon juice, dill, garlic, and salt in a small bowl.
- Drizzle the marinade over the salmon fillets and let them marinate for 10 minutes.
- Place the marinated salmon on a parchment- or foil-lined baking sheet, spooning any additional marinade over the fillets.
- Bake the salmon for 15 to 20 minutes, or until it flakes easily when tested with a fork.
- While the salmon is cooking, make the dressing for the salad. In a bowl or Mason jar, whisk together the dressing ingredients and set aside.
- Combine chopped romaine, cherry tomatoes, cucumbers, olives, chickpeas, artichokes, and feta in a large bowl.
- Drizzle the salad with the prepared dressing and toss to combine.
- Serve the salad topped with the baked salmon fillets. Enjoy your delicious meal!
25 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Sixty South Pure Antarctic Salmon Fillets, 1 Pound
$18.99/lb$18.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Goodness Gardens ShakerZ Freeze Dried Dill, 0.42 Ounce
$5.49$13.07/oz
Spice World Minced Garlic, 4.5 Ounce
$3.99$0.89/oz
Morton Salt, 26 Ounce
$2.83$0.11/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Alessi Red Wine Vinegar, 12.75 Ounce
$4.39$0.34/oz
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Koops' Dijon Mustard, 12 Ounce
Huge Deal
$3.49 was $4.39$0.29/oz
Goodness Gardens ShakerZ Freeze Dried Oregano, 0.21 Ounce
$5.49$26.14/oz
Morton Salt, 26 Ounce
$2.83$0.11/oz
McCormick Coarse Ground Black Pepper, 1.5 Ounce
$2.99$1.99/oz
Dole Romaine Hearts, 3 Each
$4.99$1.66 each
Bushel Boy Red Cherry Tomatoes, 1 Pint
$4.99$4.99/pt
Hot House English Cucumbers, 1 Each
$3.99
Pearls Olives To Go! Kalamata Pitted Greek Olives, 5.6 Ounce
Huge Deal
$3.49 was $4.99$0.62/oz
Our Family Garbanzo Beans, 15.5 Ounce
$1.59$0.10/oz
Reese Chopped Artichoke Hearts, 14 Ounce
2/$6 Huge Deal
$3.00 was $4.49$0.21/oz
Odyssey Traditional Crumbled Feta Cheese, 6 Ounce
Deal
$4.99 was $5.99$0.83/oz
Directions
- Preheat the oven to 350°F.
- To make the marinade for the salmon, whisk together olive oil, lemon juice, dill, garlic, and salt in a small bowl.
- Drizzle the marinade over the salmon fillets and let them marinate for 10 minutes.
- Place the marinated salmon on a parchment- or foil-lined baking sheet, spooning any additional marinade over the fillets.
- Bake the salmon for 15 to 20 minutes, or until it flakes easily when tested with a fork.
- While the salmon is cooking, make the dressing for the salad. In a bowl or Mason jar, whisk together the dressing ingredients and set aside.
- Combine chopped romaine, cherry tomatoes, cucumbers, olives, chickpeas, artichokes, and feta in a large bowl.
- Drizzle the salad with the prepared dressing and toss to combine.
- Serve the salad topped with the baked salmon fillets. Enjoy your delicious meal!