Greek Salmon Salad
Ready in 30 minutes, this Greek salmon salad is perfect for lunch or dinner. You only need a few ingredients and some good salmon to make it!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Alaska salmon (4 fillets)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 lemon (juice of)
- 8 cups romaine lettuce (chopped)
- 2 Roma tomatoes (diced)
- 2 Persian cucumbers (chopped)
- 1/2 red onion (thinly sliced)
- 1 cup Kalamata olives
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp fresh dill (chopped)
- 2 cloves garlic (minced)
- 1/2 tsp red pepper flakes
Instructions
- 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 2
Place the salmon fillets on the baking sheet and brush them with olive oil.
- 3
Sprinkle salt, pepper and dried oregano on the fillets and squeeze half a lemon on them.
- 4
Bake in the oven for 20 minutes until cooked and flaky. Let the salmon cool for a few minutes before adding it to the salad to avoid the lettuce wilting.
- 5
Meanwhile, place the lettuce, tomatoes, cucumbers, sliced onion and kalamata olives on the large serving plate.
- 6
Make the dressing by mixing lemon juice, olive oil, salt, dill, minced garlic and red pepper flakes in a small bowl.
- 7
Place the cooked salmon on the salad and drizzle the lemon dill dressing on the salad.
- 8
Serve immediately.