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 - WOODBURY (+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
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!