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Greek Salmon Salad

Greek Salmon Salsa

Greek Salmon Salad is a healthy 20 minute dinner with a fresh Greek salsa made from tomatoes, cucumbers, onion, and feta tossed in a Greek vinaigrette.

Course All Recipes, Main Course
Cuisine Greek
Yield 4 servings

Ingredients

Salmon:

  • 4 (4 ounce) salmon fillets (1 lb total), room temperature (helps with even cooking)
  • kosher salt and pepper
  • olive oil
  • 1 lemon

Greek Salad:

  • 2 cups cherry tomatoes, halved
  • 2 cups English cucumbers chopped into pieces (see note)
  • 1/2 cup red onion, sliced
  • 4 ounces feta, crumbled (see note)
  • (optional) kalamata olives
  • romaine lettuce, chopped (about 4 cups)

Greek Vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)

Instructions

  1. Pat the salmon dry with a paper towel and season with salt and pepper. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the salmon to the pan and press down making sure the fillets have full contact with the pan. Let them cook 3-4 minutes without disturbing until they get a golden brown crust. Flip them over and cook for 2-3 minutes or until desired doneness. Salmon should flake easily with a fork. Remove from the pan and squeeze lemon over the top.

  2. While the salmon is cooking, prepare the Greek vinaigrette. Whisk together all the vinaigrette ingredients in a small bowl and set aside.

  3. In a medium bowl, add the tomatoes, cucumbers, and red onion. Drizzle the vinaigrette over the veggies and toss to coat. Gently stir in the feta.

  4. To assemble the salad: Place a handful of lettuce on each plate and top with the Greek veggies tossed in the vinaigrette. Place your salmon on top. Add a squeeze of lemon and enjoy. Salmon can be eat warm, room temperature, or cold depending on your preference.

Recipe Notes

English cucumbers are known for their thin skin and small seeds which make them great for salads. No need to even peel them but you can if preferred. Regular cucumbers can be substituted. These are also known as hothouse cucumbers or seedless cucumbers. 

Feta: The best feta cheese is bought in a brick and is stored in water or brine. This kind of feta is more flavorful and moist than the prepackaged, precrumbled feta which tends to be dry.