Salmon Salad

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Every bite of this delicious Salmon Salad is so tasty, you’ll forget how healthy it is! Tangy Greek-inspired flavors are perfect for summer!

Course Main Dish

Cuisine Mediterranean

Keyword salmon salad

Prep Time 15

Cook Time 15

Total Time 30

Servings salad

Calories 1216kcal

Author Aubrey

Equipment

Ingredients

Salmon & Marinade

5 ounces salmon filet (see note)
2 tablespoons olive oil
1 tablespoon lemon juice freshly squeezed
1 clove garlic minced
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper

Salad Dressing

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice freshly squeezed
1 clove garlic minced
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon Dijon mustard (or more to taste)

Salad

3 cups spring mix greens
½ cup cucumber chopped
½ cup cherry tomatoes halved
½ avocado pitted and diced
¼ cup red onion peeled and thinly sliced
¼ cup kalamata olives
¼ cup marinated feta cheese crumbled

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with foil and place the salmon filet onto the foil. Set aside.
In a small bowl, whisk together the salmon marinade ingredients until well combined. Pour the marinade over the salmon.
Bake for 12-15 minutes, or until the salmon is opaque and flakes easily. Remove from the oven and allow to cool for 5 minutes.
While the salmon cooks, add the salad dressing ingredients to a small mixing bowl. Whisk to combine. Set aside.
To a serving bowl, add the spring mix. Top with the cucumber tomatoes, avocado, red onion, olive, and cheese.
Add the salmon to the salad (whole filet or large pieces), and top with as much dressing as you like. Serve immediately.

Notes

You can use skin-off or skin-on salmon for this salad. If using skin-on, be sure to use your spatula to separate the meat from the skin once the salmon is done baking. You should be able to slide it between the two parts of the fish and have them come apart easily.

Nutrition