Greek Salmon Salad

By Ellie

4 Person

25 Minutes

0 Calories

A healthy salad recipe made with salmon fillets, lettuce, lots of fresh vegetables, kalamata olives, tangy feta and a bright herbed dressing.

Ingredients

Lemon Dill Vinaigrette

Salt and freshly ground black pepper
3/4 tsp. oregano
2 medium cloves garlic , minced
1 1/2 tbsp. chopped fresh dill
1 tsp. honey
1 tbsp. dijon mustard
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil

1/3 cup sliced kalamata olives (optional)
4 oz. feta cheese , crumbled (regular or light)
1/2 cup sliced red onions (run under cool water and drain to remove harsh bite)
1 cucumber , peeled and diced
2 large Roma tomatoes , diced
1 head Romaine lettuce , chopped
Salt and fresh ground black pepper
1 1/2 tbsp. olive oil
4 (5 - 6 oz) skinless salmon fillets

Method

01

Heat a panini press to moderately high heat or a grill pan over medium-high heat. Brush both sides of salmon lightly with olive oil and season with salt and pepper. Spray panini press or grill pan lightly with cooking spray. Add salmon to panini press and gently close, allow to cook about 4 - 5 minutes until cooked through (salmon should flake easily with a fork. For the grill pan cook about 4 minutes per side over medium-high heat). Remove from grill and let cool slightly.
02

For the vinaigrette: Add all ingredients to a blender and blend until well emulsified. Store in refrigerator.
03

Plate all remaining salad ingredients then top with salmon. Drizzle with vinaigrette and serve immediately.

Related Tags

Thanksgiving Salad Recipes

Greek Salmon Salad

4.8

( By Ellie )

A healthy salad recipe made with salmon fillets, lettuce, lots of fresh vegetables, kalamata olives, tangy feta and a bright herbed dressing.

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 5 Mins
Total Time 25 Mins

02 Ingredients

Lemon Dill Vinaigrette

Salt and freshly ground black pepper

3/4 tsp. oregano

2 medium cloves garlic , minced

1 1/2 tbsp. chopped fresh dill

1 tsp. honey

1 tbsp. dijon mustard

1/4 cup fresh lemon juice

1/2 cup extra virgin olive oil

1/3 cup sliced kalamata olives (optional)

4 oz. feta cheese , crumbled (regular or light)

1/2 cup sliced red onions (run under cool water and drain to remove harsh bite)

1 cucumber , peeled and diced

2 large Roma tomatoes , diced

1 head Romaine lettuce , chopped

Salt and fresh ground black pepper

1 1/2 tbsp. olive oil

4 (5 - 6 oz) skinless salmon fillets

03 Method

Step 1

Heat a panini press to moderately high heat or a grill pan over medium-high heat. Brush both sides of salmon lightly with olive oil and season with salt and pepper. Spray panini press or grill pan lightly with cooking spray. Add salmon to panini press and gently close, allow to cook about 4 - 5 minutes until cooked through (salmon should flake easily with a fork. For the grill pan cook about 4 minutes per side over medium-high heat). Remove from grill and let cool slightly.

Step 2

For the vinaigrette: Add all ingredients to a blender and blend until well emulsified. Store in refrigerator.

Step 3

Plate all remaining salad ingredients then top with salmon. Drizzle with vinaigrette and serve immediately.

04 Author