Greek Salmon Salad Recipe

Easy baked salmon with fresh garden vegetables and bold Greek flavors including feta, kalamata olives, and a bright lemon-mint vinaigrette!

Prep Time : 5 minutes 

Cook Time : 12 minutes

Servings : 4 people

Calories : 474.3kcal

Ingredients

For the Salmon

• 1 lb Salmon fillet, cut into 4 equal pieces
• Kosher salt and black pepper
• 11/2 teaspoon dried oregano

For Salad 

• 8 oz hearts of Romaine lettuce, chopped
• 10 oz cherry or grape tomatoes
• 1 bell pepper any color, cored and sliced into rounds
• 1 English cucumber sliced into rounds
• 2 shallots sliced
• pitted Kalamata olives to your liking
• Quality Greek feta blocks to your liking

For the Lemon-Mint Vinaigrette 

• ½ cup Extra virgin olive oil
• 2 large lemons
• 2 garlic cloves, roughly chopped
• 20 to 30 fresh mint leaves, no stems (about 7 grams or so)
• 1 teaspoon dried oregano
• ½ teaspoon sweet paprika

For Salmon

• 1 lb salmon fillet cut into 4 equal pieces
• Kosher salt and black pepper
• Dried oregano a generous pinch 1 ½ teaspoon or more to your liking

Instructions

• Preheat the oven to 425 degrees F and position a rack in the middle.
• Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.
• Bake the salmon in the heated oven for 8 to 12 minutes until it’s done and flakes easily (see cook’s tip #1 below). Meanwhile, work on the salad and the vinaigrette.
• Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don’t add the feta yet)
• Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
• Pour about ½ of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).
• Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!