Luscious Greek Salad with Salmon
This crunchy, refreshing Greek salad is complemented with creamy, protein-packed fillets of roasted Copper River Salmon. Simply roasting the fish brings out the natural butteriness of this salmon to round out this healthy green salad for lunch or dinner.
This super easy yet nutritious Greek salad with salmon is perfect for your weekdays when you are juggling with work and errands. While your fillets roast, toss together a quick and bright dijon vinaigrette with red wine vinegar and garlic. Then toss everything together with crunchy romaine, cucumbers, and colorful cherry tomatoes. Croutons may not be traditional, but they add a delicious crunch to this Greek salad that’s perfect for warm-weather eating.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
2 8-ounce wild Alaskan salmon fillets
Salt and pepper to taste
1 teaspoon dried oregano
1 garlic clove, minced
½ teaspoon Dijon mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 head romaine lettuce, chopped
2 mini cucumbers, chopped
1 cup cherry tomatoes, halved
2 tablespoons thinly sliced shallots or red onion
2 cups croutons
½ cup crumbled feta
Fresh oregano leaves
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
- Season the salmon with salt, pepper, and oregano and place on the prepared baking sheet. Bake for 15 minutes, or until the internal temperature reaches 140°F. Remove the dish from the oven and let the salmon rest, the temperature should rise to 145°F. Flake the salmon with a fork into small pieces if you like.
- Meanwhile, in a glass jar, combine the garlic, mustard, vinegar, olive oil, and ½ teaspoon salt. Shake to combine, and adjust the seasoning to taste.
- In a large bowl, combine the lettuce, cucumber, tomatoes, shallots/onions, and croutons. Place the salmon on top, along with the feta and fresh oregano. Drizzle with dressing and toss to coat.
Tips from Us
- Letting the salmon come to room temperature helps the fish cook evenly. If you start with refrigerator-cold fish, the outside will cook much more quickly than the center of the fillet. As a result, the edges may overcook before the center reaches a safe-to-eat temperature.
- There’s no need to remove the skin for roast salmon. The skin helps protect the salmon flesh to keep it moist as it cooks. Plus, you can eat the skin for an extra dose of heart-healthy omega-3s. It can also make a nice presentation if you serve your salmon skin side up.
- Using a lower temperature to roast your salmon (350°F) helps keep the salmon moist and plump. It takes a few extra minutes than roasting at high heat, but it’s worth the wait.
- For a more traditional Greek salad take, add pitted black olives and omit the croutons.
- You can substitute feta with another fresh cheese, such as mozzarella or goat cheese.
- Save leftover salmon in an airtight container for up to two days. You can prep the raw ingredients for the salad up to three days ahead of time and dress the salad just before serving. To keep the croutons crunchy, keep them separate until ready to serve.
- You can customize the salad dressing with a different kind of mustard or vinegar.
- Balsamic would add flavors of caramel and a bit of sweetness.
- You could also use whole-grain mustard for a nutty taste. Or honey mustard for sweetness to compliment the fish.
- If you don’t like a strong garlic flavor, you can omit the garlic altogether or replace it with diced shallots or scallions.