Greek Salmon Salad

Published June 2, 2015. Updated August 17, 2017

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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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4.67 from 3 votes

Greek Salmon Salad

A healthy salad recipe made with salmon fillets, lettuce, lots of fresh vegetables, kalamata olives, tangy feta and a bright herbed dressing.
Servings: 4
Prep20 minutes
Cook5 minutes
Ready in: 25 minutes


  • 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


  • 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.
  • Plate all remaining salad ingredients then top with salmon. Drizzle with vinaigrette and serve immediately.
  • For the vinaigrette:
  • Add all ingredients to a blender and blend until well emulsified. Store in refrigerator.
Nutrition Facts
Greek Salmon Salad
Amount Per Serving
Calories 656 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 11g69%
Cholesterol 119mg40%
Sodium 615mg27%
Potassium 1089mg31%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 6g7%
Protein 39g78%
Vitamin A 1154IU23%
Vitamin C 15mg18%
Calcium 193mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.