Greek Salmon Salad

June 2, 2015

This post may contain affiliate links. Read our disclosure policy.

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

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.

Servings: 4
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 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

  • 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


  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.

  2. 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.

  3. Plate all remaining salad ingredients then top with salmon. Drizzle with vinaigrette and serve immediately.
  4. For the vinaigrette:
  5. 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.
Course: Salad
Cuisine: American
Keyword: Salmon Salad
Author: Jaclyn