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 - ST. LOUIS PARK (+Wines & Spirits)
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 teaspoon salt
FOR THE DRESSING: â…“ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoons black pepper
FOR THE SALAD: 3 romaine hearts, chopped
8 ounces cherry tomatoes, halved
1 English cucumber, sliced
1 cup Kalamata or green olives
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
Fresh Norwegian Salmon Portions, 6 Ounce
Deal
$5.99 was $8.99$1.00/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
L&B Dill Weed, 0.4 Ounce
$6.69$16.73/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
L&B Italian Red Wine Vinegar, 17 Ounce
Deal
$6.99 was $7.99$0.41/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
L&B Honey Dijon Mustard, 9 Ounce
$5.19$0.58/oz
L&B Greek Oregano, 0.6 Ounce
$5.19$8.65/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Dole Romaine Hearts, 3 Each
$4.99$1.66 each
NatureSweet Constellation Medley Cherry Tomatoes, 16.5 Ounce
$6.99$0.42/oz
English Cucumbers, 1 Each
2/$3 Huge Deal
$1.50 was $2.99
L&B Kalamata Pitted Olives, 7.4 Ounce
Huge Deal
$7.99 was $9.99$1.08/oz
Our Family Garbanzo Beans, 15.5 Ounce
$1.59$0.10/oz
Reese Chopped Artichoke Hearts, 14 Ounce
$4.69$0.33/oz
President Plain Feta Cheese Crumbles, 6 Ounce
Deal
$4.99 was $5.19$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!