Greek Salmon Salad

06.02.2015

I love a good Greek salad with a vibrant lemon vinaigrette and salmon is one of my favorite dinners, so why not put the two together? I eat so many chicken salads but I decided it was time to switch things up and use a different kind of protein. If you’d like of course you could still use chicken with this recipe for a cheaper alternative (it will need to cook longer), but for a little splurge salmon is where it’s at with this recipe! To be honest I think it was the first time I’ve eaten a salmon salad. I eat salmon all the time but I’ve never really added it directly to my salad, I know I need to get out more. I loved it though, and I’m sure I will do it again and again!

Greek Salmon Salad with Lemon Dill Vinaigrette | Cooking Classy

This is the perfect summer salad! I love how well all the flavors of each ingredient blend together. All the fresh veggies with a Lemon Dill Vinaigrette and a heart healthy salmon fillet are a wonderful combination. This salad is packed with goodness and it’s an entree I’ll definitely want to make again!

Greek Salmon Salad with Lemon Dill Vinaigrette | Cooking ClassyGreek Salmon Salad with Lemon Dill Vinaigrette | Cooking ClassyGreek Salmon Salad with Lemon Dill Vinaigrette | Cooking Classy

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Greek Salmon Salad

4.5 from 2 votes

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

Course: Salad
Cuisine: American
Keyword: Salmon Salad
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4
Author: Jaclyn

Ingredients

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

Lemon Dill Vinaigrette

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

Instructions

  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.
  2. Plate all remaining salad ingredients then top with salmon. Drizzle with vinaigrette and serve immediately.
  3. For the vinaigrette:
  4. Add all ingredients to a blender and blend until well emulsified. Store in refrigerator.
  5. Recipe source: Cooking Classy

14 comments

  • Cindy: This salad was wonderful. Since I had some extra stuff on hand, I added a sprinkling of capers, roasted red peppers and hearts of palm, because we love them and because they paired well with the other ingredients. We loved it and will definitely make again. May 14, 2018 at 5:36pm Reply

    • Jaclyn: So glad it was enjoyed! May 15, 2018 at 11:20am Reply

  • Julie: This was well worth making the dressing. I bought dressing when I first made this and it was missing the fresh dill taste. I used lime juice instead of lemon and it was wonderful. March 18, 2018 at 10:45pm Reply

  • Tiara Larissa: thank you very much for the delicious recipe! i have tried it and..muach! lekker! :* June 9, 2017 at 2:45pm Reply

  • Jess: This looks great, I plan to make it this week, it has cucumbers in it too right? June 17, 2015 at 6:44am Reply

    • Jaclyn: Yes, so sorry! Thanks for pointing that out not sure how I missed it! June 17, 2015 at 10:36pm Reply

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