Greek Salmon Salad Recipes

SALMON SALAD

Steps:

• Season the salmon fillets with the Italian seasoning, salt and pepper.
• Heat the 2 teaspoons olive oil in a large pan over high heat.
• Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
• While the salmon is cooking, place the lettuce, tomato, cucumber, olives, red onion, feta, dill and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
• In a small bowl, whisk together all the ingredients for the dressing.
• Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.

GREEK SALAD WITH SALMON

Steps:

• In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
• In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
• Taste and adjust for more freshly ground black pepper if desired.
• Place large handful of arugula in a serving bowl. Place a large spoonful of the greek salad on the arugula (or maybe on the side) and a salmon on top.

GREEK SALMON SALAD BOWLS

Steps:

• Bring the salmon to room temperature and then pat the fish dry with a paper towel. Season the salmon liberally with salt and pepper.
• Heat a large pan over medium-high heat. Once hot, add 1/2 tablespoon of avocado or olive oil.
• Cook the salmon 4-5 minutes per side until golden brown and cooked through.
• While the salmon is cooking, make the salad and whisk together the dressing.
• Let the salmon cool for a bit before starting to assemble the salads. Transfer the salad to bowls, place the salmon fillets over the salad, and then drizzle over the dressing.

GREEK-STYLE BAKED SALMON

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Brush each salmon fillet on all sides with olive oil and arrange into the bottom of a glass baking dish with the skin side facing down. Scatter the tomatoes, feta cheese, onion, basil, and olives over the fillets; sprinkle with the lemon juice.
• Bake in the preheated oven until the salmon flakes easily with a fork, about 20 minutes.

GREEK SALMON SALAD

Steps:

• Drain and rinse the chickpeas and add one cup to a large bowl.
• Drain the salmon and add that to the chickpeas.
• Add the diced tomatoes, cucumber, and feta to the salmon and chickpeas.
• Toss them together lightly.
• Combine all of the ingredients for the dressing together in a small bowl.
• Whisk the dressing ingredients together and add it to the salmon salad mixture.
• Gently mix everything together.
• Serve immediately or cover and refrigerate until ready to use.
• Serve the salad as a wrap, over mixed green, or stuffed in a pita.

GREEK SALMON SALAD RECIPE

Steps:

• 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 1/2 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!

GREEK SALMON SALAD

Steps:

• Combine salad greens, roasted vegetables, salmon, almonds and Parmesan. Drizzle with dressing and toss to coat.

GREEK SALMON SALAD BOWLS

Steps:

• Season the salmon with a few generous pinches of salt and pepper. Heat the olive oil in a large non-stick sauté pan. Place the salmon filets flesh-side down and cook undisturbed for about 3-4 minutes, or until golden. Flip and cook the other side for about 2-4 more minutes, until the salmon reaches your desired level of doneness and flakes easily with a fork. (Cooking time will also depend on the thickness of the salmon.) Transfer salmon to a clean plate and set aside.
• Combine the arugula, bell pepper, cucumber, red onion, pepitas, feta and cooked salmon in a large mixing bowl. Drizzle evenly with the dressing, then gently toss to combine.
• Serve immediately, topped with the avocado plus extra feta and/or pepitas, for garnish.

GREEK SALMON SALAD RECIPE

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Place the salmon fillets on the baking sheet and brush them with olive oil.
• Sprinkle salt, pepper and dried oregano on the fillets and squeeze half a lemon on them.
• 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.
• Meanwhile, place the lettuce, tomatoes, cucumbers, sliced onion and kalamata olives on the large serving plate.
• Make the dressing by mixing lemon juice, olive oil, salt, dill, minced garlic and red pepper flakes in a small bowl.
• Place the cooked salmon on the salad and drizzle the lemon dill dressing on the salad.
• Serve immediately.

GREEK SALMON SALAD

Steps:

• Heat a panini press to moderately high heat or a grill pan over medium-high heat. Brush both sides of salmon lightly with olive oil and season with salt and pepper. Spray panini press or grill pan lightly with cooking spray.
• Add salmon to panini press and gently close, allow to cook about 4 - 5 minutes until cooked through (salmon should flake easily with a fork. For the grill pan cook about 4 minutes per side over medium-high heat). Remove from grill and let cool slightly.
• Plate all remaining salad ingredients then top with salmon. Drizzle with vinaigrette and serve immediately.
• For the vinaigrette:
• Add all ingredients to a blender and blend until well emulsified. Store in refrigerator.

GREEK SALMON

Steps:

• Preheat the oven to 400 degrees. Pat dry salmon fillets and place skin-side down on a lined quarter sheet baking pan.
• In a small mixing bowl, stir to combine olive oil, lemon juice, dill, oregano, garlic, salt, and pepper. Brush or pour the marinade over the salmon and let it sit while the oven is preheating.
• Bake for 15 minutes. Let rest for 5 minutes, then serve with an extra squeeze of lemon juice on top, if desired.

GREEK SALMON SALAD

Steps:

• Preheat the oven to 450°F. Rub the olive oil on all sides of the salmon and place it skin-side down on the prepared baking sheet.
• Bake for 12 minutes, or until salmon is cooked through at the thickest part and flakes easily with a fork.
• On a serving platter, arrange the lettuce, tomatoes,cucumber slices, and red onion. Top with the salmon fillet, drizzle with vinaigrette,and sprinkle with feta cheese.

GREEK SALMON WITH LEMON AND DILL RECIPE

Steps:

• Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.
• Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.
• Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.
• Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.
• Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.

GREEK SALMON SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Pour olive oil and lemon juice on top of the filet and season with oregano and pepper.
• Place salmon, skin side down, on a non-stick baking sheet.
• Bake for about 20 minutes until salmon is cooked through
• Meanwhile, make the dressing by placing all dressing ingredients in a small bowl and whisking together for a few seconds until dressing emulsifies.
• Next, place lettuce in 2 bowls, along with cucumber, tomatoes, and onion.
• Remove salmon from oven and cut in half. Place one half on each bed of lettuce.
• Top with Kalamata olives and feta cheese. Drizzle desired amount of dressing over entire salad.

GREEK SALMON SALAD

Steps:

• Make the salmon. Pat salmon dry and sprinkle on one side with oregano, salt, and pepper. (If the salmon has skin, season the skinless side.) Warm olive oil in a large skillet over medium-high heat. When hot, add salmon to the pan, unseasoned side down, and cook for 3-4 minutes. Test the salmon; when the bottoms release fairly easily, it's ready to flip. Turn each filet over, and cook for an additional 1-2 minutes, until it's cooked through and has a golden crust. Remove from the heat and set aside.
• Make the dressing. Combine all dressing ingredients in a small bowl or jar with a tightly fitting lid, and shake well to combine.
• Assemble the salads. Combine greens, tomatoes, bell pepper, cucumber, olives, and onion in a large bowl or on a large platter. Drizzle with about half of the dressing and toss to combine. Sprinkle with feta and dill. Top with salmon and additional dressing, to taste, either on the serving dish or on individual plates. Enjoy!

GREEK SALMON SALSA

Steps:

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

GREEK SALMON SALAD

Steps:

• Season salmon on both sides with salt and pepper.
• Heat up olive oil in a pan (cast iron is recommended). Sear salmon for about 3 to 4 minutes on each side, until cooked through.
• In a large mixing bowl, combine Romaine lettuce, tomatoes, cucumber, olives, onion and feta cheese.
• In a small jar, whisk together olive oil, lemon juice, honey, garlic, spices and Dijon mustard. Shake well. Pour over salad.
• Serve salad with salmon on top.

GREEK SALMON SALAD WITH TAHINI YOGURT DRESSING

Steps:

• Preheat grill to medium high heat and oil the grill grates. While the grill heats, combine all of the spices for the salmon and use a mortar and pestle or the palms of your hands to crush them. Sprinkle evenly over the salmon. Place the salmon flesh side down on the grill and cook for 3-5 minutes per side depending on the thickness. Remove from the grill and rest for several minutes before removing the skin and flaking them apart with a fork.
• In a small bowl combine all of the ingredients for the dressing and whisk together until smooth. Taste for seasoning then refrigerate until ready to serve.
• In a medium sized bowl whisk together the red wine vinegar, olive oil, oregano, dill, salt and pepper. Add in the diced cucumber, cherry tomatoes and red onion. Toss to combine.
• On a large platter or in a serving bowl add the romaine lettuce. Top the lettuce with the cucumber mixture, olives, feta and salmon. Serve with the dressing on the side.

SALMON GREEK SALAD WITH LEMON BASIL DRESSING

Steps:

• Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat.
• Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates.
• Once the grill is nice and hot, add the salmon fillets. Cook uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F).
• Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove the skin if still attached.
• In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.
• Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender.
• Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds. Add more salt and pepper as desired.
• Toss salad with enough dressing to coat the ingredients, you will have extra dressing. Evenly divide mixture among four bowls and top with 1 salmon fillet. Drizzle each salmon with more dressing if desired.

GREEK SALMON SALAD

Steps:

• Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper.
• Rub the bottom of the salmon with oil and place it skin down on the parchment paper.
• Mix together 1 1/2 tbsp. of olive oil, lemon zest, dill weed, salt, and pepper together. Rub the mixture all over the top and sides of the salmon.
• Bake for 13-16 minutes, depending on the size and thickness of your salmon piece.
• Combine your salad ingredients in a bowl and top it off with baked salmon.
• Mix all ingredients for the dressing and pour it over the salmon and salad.

GREEK SALMON SALAD

Steps:

• Whisk the ingredients for the dressing in a bowl or blend in a blender until well-combined. Refrigerate until ready to use.
• Put your oven on the High Broil setting and move an oven rack to the second-to-the top shelf of the oven if there isn't one there already. Place the salmon in a casserole dish or baking dish of choice. Drizzle with avocado oil and rub it around until the salmon is coated in oil. Sprinkle the salmon with sea salt, garlic powder, onion powder, and paprika.
• Place on the second-to-the-top shelf, close the oven, and broil for 12 to 15 minutes, or until the salmon is cooked through.
• Add the ingredients for the salad to a large mixing bowl and drizzle in desired amount of Greek dressing. Toss until everything is combined and coated in dressing.
• Divide the salad between 3 to 4 large bowls with salmon on top and serve.