Description
The Salmon Greek Salad combines the richness of omega-3 fatty acids with vibrant Mediterranean vegetables, delivering a balanced meal with moisture and flavor from perfectly seared salmon and fresh, crunchy components.
Ingredients
Scale
2 Fresh Salmon Fillets (6oz each)
1 English Cucumber
2 cups Cherry Tomatoes
1/2 Red Onio
4 oz Block Feta Cheese
Kalamata Olives
3 tbsp Extra Virgin Olive Oil
1 Lemo
1 tbsp Fresh Oregano
1 tbsp Fresh Dill
Instructions
- Remove the salmon fillets from the refrigerator 15 minutes before cooking
- Pat the skin extremely dry with paper towels and season with kosher salt and black pepper
- Heat a skillet over medium-high heat with high-smoke-point oil
- Cook salmon skin-side down for 4-5 minutes until golden, then flip and cook for 2-3 minutes until medium-rare
- Chop cucumbers, tomatoes, and onions, and combine with olives in a bowl
- Whisk together olive oil, lemon juice, oregano, and salt
- Pour dressing over the vegetables, toss, crumble feta, and top with warm salmo
Notes
You can soak red onion in ice water for a milder flavor.
Store salmon and vegetables in separate containers to maintain freshness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 75mg