Greek Salad with Seared Salmon
Crisp romaine lettuce, juicy tomatoes, tangy feta, and briny olives – these are the hallmarks of a classic Greek salad. But when you add in tender, flavorful seared salmon, you’ve got a meal that’s both nourishing and downright delicious. This Greek salad with salmon recipe is a weeknight staple that’s easy to prepare and bursting with Mediterranean-inspired flavors.
Whether you’re looking for a light and refreshing lunch or a satisfying dinner, this Greek salad with salmon checks all the boxes. The combination of crunchy vegetables, creamy feta, and flaky salmon creates a symphony of textures and tastes that will leave you feeling satisfied and energized.
❤️ Why You’ll Love This Recipe ❓
This Greek salad with salmon recipe is a true crowd-pleaser for a reason. Not only is it packed with fresh, nutritious ingredients, but it also delivers a flavor profile that’s simply irresistible. The seared salmon adds a delightful contrast to the crisp, refreshing vegetables, while the tangy feta and zesty dressing tie everything together seamlessly.
What’s more, this recipe is incredibly versatile – you can easily adjust the ingredients to suit your dietary needs or personal preferences. Whether you’re looking for a low-carb option, a dairy-free version, or a way to boost your protein intake, this Greek salad with salmon has got you covered. And let’s not forget the make-ahead potential – you can prepare the components in advance for a quick and easy meal on busy weeknights.
🛒 What You Need to Prepare Greek Salad with Salmon ❓
• 1 head romaine lettuce, chopped
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup pitted Kalamata olives, halved
• 4 ounces crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
The beauty of this Greek salad with salmon is that most ingredients are pantry or freezer staples. The combination of fresh vegetables, salty olives, tangy feta, and succulent salmon creates the Mediterranean-inspired flavor profile that has made Greek salad recipes perennially popular.
📝 How to Make Greek Salad with Salmon Step-by-Step ❓
• Step 2: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved Kalamata olives.
• Step 3: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, lemon juice, and dried oregano. Season the dressing with salt and pepper to taste.
• Step 4: Flake the seared salmon into bite-sized pieces and add it to the salad bowl. Drizzle the dressing over the salad and gently toss to combine.
• Step 5: Sprinkle the crumbled feta cheese over the top of the salad.
⏱️ Timing Overview
• Cooking time: 8 minutes
• Total time: 23 minutes
Compared to traditional Greek salads that can take up to 30 minutes to prepare, this Greek salad with salmon saves you over 20% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 4 servings):
• Protein: 28g
• Carbohydrates: 12g
• Fat: 23g
• Fiber: 4g
• Sodium: 761mg
These Greek salad with salmon provide approximately 50% of your daily protein requirements and 16% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Swap the romaine lettuce for a mix of spinach, arugula, and kale, and skip the cherry tomatoes.
• Dairy-free adaptation: Omit the feta cheese and use a dairy-free, plant-based cheese alternative or toasted nuts for a creamy, protein-rich addition.
• Added protein: Serve the salad with an extra 4-6 ounces of seared or grilled salmon per serving for an even more protein-packed meal.
• Boost vegetables: Add diced bell peppers, sliced radishes, or chopped fresh herbs like parsley or dill to the salad for an extra nutrient boost.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Greek salad with salmon.
🍽️ Serving Suggestions
• Pair with a side of roasted garlic hummus and fresh-cut vegetables for a Mediterranean-inspired spread.
• Complement the salad with a simple tomato and cucumber gazpacho for a refreshing and hydrating meal on a hot day.
• For a family-style dinner, serve the Greek salad with salmon alongside grilled chicken or lamb kebabs and a side of roasted potatoes or quinoa.
• Create an impressive appetizer platter by arranging the salad components in a decorative pattern and serving it with crumbled feta and toasted pita chips.
❌ Common Mistakes to Avoid
• Oversalting the dressing: Start with a small amount of salt in the dressing and taste as you go. The feta and olives already contribute a good amount of saltiness to the salad.
• Not letting the salmon rest: Allow the seared salmon to rest for a few minutes before flaking it into the salad. This helps the fish retain its moisture and flavor.
• Skipping the dressing emulsification: Be sure to whisk the dressing ingredients together thoroughly to create a cohesive, well-blended vinaigrette that will coat the salad evenly.
• Forgetting to season the salad: Don’t forget to season the salad with salt and pepper to taste. This helps enhance the overall flavor profile.
🧊 Storing Tips for the Recipe
These Greek salad with salmon retain their quality remarkably well:
• Freezing unbaked: You can freeze the uncooked salmon fillets for up to 3 months. When ready to use, thaw in the refrigerator overnight and follow the cooking instructions.
• Freezing baked: Cooked salmon can be frozen for up to 2 months. Allow the salmon to cool completely, then wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight and reheat gently in the oven or microwave.
• Reheating: To reheat the salmon, place it in a 350°F oven for 5-7 minutes, or until heated through. Avoid overcooking, as this can dry out the fish.
❓ FAQs
Can I make the Greek salad with salmon ahead of time?
Absolutely! The salad components can be prepared and stored separately in the refrigerator for up to 3 days. When ready to serve, simply assemble the salad, add the dressing, and top with the seared salmon. This makes for a quick and easy weeknight meal.
Can I substitute the salmon with another type of fish?
Yes, you can certainly use a different type of fish in this recipe. Grilled or seared tuna, shrimp, or even swordfish would all work well. Keep in mind that cooking times may vary slightly depending on the thickness and type of fish you choose.
Is this recipe suitable for a low-carb or keto diet?
With a few simple modifications, this Greek salad with salmon can be easily adapted for a low-carb or keto diet. Swap the romaine lettuce for a mix of leafy greens, such as spinach and arugula, and omit the cherry tomatoes. You can also use a low-carb, dairy-free cheese alternative in place of the feta.
What can I do if the salmon is undercooked or overcooked?
If the salmon is undercooked, simply return it to the pan and cook for an additional 1-2 minutes per side, or until it reaches the desired doneness. If the salmon is overcooked, you can still incorporate it into the salad, but try to flake it gently to avoid breaking it down too much. The other salad ingredients will help balance out the texture.
Can I add any additional toppings or variations to this recipe?
Absolutely! This Greek salad with salmon is highly versatile. You can add diced cucumber, bell peppers, or kalamata olives for extra crunch and flavor. For a protein boost, consider topping the salad with grilled chicken or chickpeas. You can also experiment with different dressings, such as a creamy Greek yogurt-based dressing or a lemon-garlic vinaigrette.
Conclusion
These Greek salad with salmon represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a light and refreshing lunch or a satisfying dinner, they’re sure to impress with their vibrant colors, contrasting textures, and Mediterranean-inspired flavors. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these Greek salad with salmon demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the cooking process. So, go ahead and give this recipe a try – your taste buds (and your body) will thank you!
Print
Greek Salad with Seared Salmon
- Total Time: 23 minutes
Ingredients
• 1 pound salmon fillets
• 1 head romaine lettuce, chopped
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup pitted Kalamata olives, halved
• 4 ounces crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
Instructions
• Step 1: Season the salmon fillets with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the salmon for 3-4 minutes per side, or until it’s cooked through and flakes easily with a fork. Remove the salmon from the pan and set it aside to cool slightly.
• Step 2: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved Kalamata olives.
• Step 3: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, lemon juice, and dried oregano. Season the dressing with salt and pepper to taste.
• Step 4: Flake the seared salmon into bite-sized pieces and add it to the salad bowl. Drizzle the dressing over the salad and gently toss to combine.
• Step 5: Sprinkle the crumbled feta cheese over the top of the salad.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Greek Salad with Seared Salmon
