Easy Greek Salmon Salad is loaded with plenty of Greek veggies, tossed with a super flavorful creamy salad dressing and topped with a hunk of pan seared salmon.
Guys, I seriously can’t get enough of this Easy Greek Salmon Salad! It might just be one of my favorite salad entrees I have made for Robust Recipes! What’s not to love about it? Crunchy fresh greens topped with all the best Greek flavors: chickpeas, cucumbers, grape tomatoes, red onion, salty Kalamata olives, artichoke hearts, and of course briney feta cheese. The salad is dressed with an uber flavorful creamy Greek dressing that we whiz up in the blender! Then the piece de resistance (I know it’s a Greek salad, not French, but you get the point) is the pan seared salmon – flaky, rich, tender – what dreams are made of!
This Easy Greek Salmon Salad may not sound so easy to make with all of the toppings and the pan seared salmon, but trust me, it is! I get it, you want simple quick meals to prepare on weeknights that are healthy, flavorful and satisfying, right? Same here! This is why I created this Easy Greek Salmon Salad, for those weeknight dinner slumps – okay, let’s be honest, it would also be an amazing meal for a Friday night! Really, you can handle making this salad on a Monday night. Let’s break it down.
First we make the dressing: all we do is add some no fat Greek yogurt, lemon juice for tartness, honey for sweetness, olive oil, Greek Seasoning mix and salt to taste – blend it up in your blender until everything is well mixed!
A note about the Greek Seasoning mix: I love this recipe from The Domestic Geek. It’s bursting with Greek flavor and makes all the difference in the world. But if you don’t have all the spices on hand and don’t want to commit to buying a bunch of new bottles, I get it. Solution: simply buy a pre-mixed bottle of Greek seasoning and add a teaspoon of cinnamon to it. Trust me, it may sound weird, but that cinnamon is key!
Next we prepare our salad: I used some pre-washed mixed greens, but anything you prefer will do. Spinach, baby romaine, even arugula would be delicious. Grab a few handfuls of that lettuce. Then get your toppings ready: chop up some cucumbers, grape tomatoes, red onion, and artichoke hearts. Grab some feta cheese – buy the block and crumble it yourself, it’s so much more flavorful than the pre-crumbled stuff – and some chickpeas and salty Kalamata olives, of course. Add all those yummy ingredients to your salad.
Finally the salmon: Okay, now for the grand finale. Cook your salmon for 4 to 5 minutes per side until opaque and flaky. Add that amazing creamy Greek dressing we whizzed up in the blender to the salad, toss to coat, then add the salmon fillets on top and dig in. Dinner is served!
See, wasn’t that easy? In 25 short minutes you have one heck of a meal that is bursting with flavor and texture. It’s satisfying, yet not too heavy. It’s just right, Goldy Locks!
One more quick note before you venture to your kitchen to make this Easy Greek Salmon Salad. If you’re not into salmon, just swap it with some tilapia, or some grilled, sliced chicken breast. In my opinion salmon is the way to go because it plays so well with all of those fresh Greek flavors – BUT here’s the truth, I want you to make this salad, I want you to enjoy all the bright flavors this Easy Greek Salmon salad has to offer – so if you are not a fan of salmon or fish please don’t let that stop you, swap the protein for another protein. What I’m saying is just make this salad any way that suits you and devour it!
I really hope you give this Easy Greek Salmon Salad a try. If you do, don’t forget to leave a comment below and rate the recipe! Enjoy!
- FOR THE DRESSING:
- ⅓ cup nonfat plain Greek yogurt
- Juice of 1½ large lemons
- 3 to 4 tablespoons honey
- ¼ cup + 3 tablespoons olive oil
- 2 to 3 tablespoons Greek seasoning mix*
- fine sea salt to taste
- FOR THE SALAD :
- 4 cups (handfuls) mixed greens, or spinach or arugula
- 2 Persian cucumbers, sliced
- ½ cup cherry tomatoes, sliced in half
- ⅓ block feta cheese, crumbled
- ⅓ to ½ cup Kalamata olives
- ½ cup canned chickpeas, drained and rinsed
- 1 can artichoke hearts, roughly chopped
- ½ red onion, thinly sliced
- salt and pepper
- 1 tablespoon olive oil
- 1 pound good quality salmon fillets, skin removed (I suggest getting wild-caught when possible)
- FOR THE DRESSING:
- Add all ingredients to a blender and blend until well incorporated. Taste and adjust seasoning as needed. Set dressing aside.
- FOR THE SALAD:
- Place the lettuce in a serving bowl. Prepare all of the veggies as instructed in the ingredients list above, then add the veggies on top of the lettuce.
- To cook the salmon heat a large nonstick pan on medium heat. Season both sides of the salmon with salt and pepper. Heat the olive oil in the pan and place the salmon in the pan. Cook the salmon 4 to 5 minutes on both sides, or until the salmon is opaque and flaky. Be careful not to overcook, otherwise the fish will become tough.
- Dress the salad with the dressing, toss everything to coat. Add the salmon fillets on top of the salad. Serve immediately.
- If you are not eating all four servings in one sitting then add half the amount of toppings to your salad, dress it with half the dressing and serve it with half of the fish. Store the remainder of the ingredients in separate containers in the fridge for up to 3 days. Dress just before serving to prevent soggy lettuce.
Also note that I like to be in control of salt in my seasoning mixtures, so I leave the salt out of the Greek Seasoning mixture and add it into the salad dressing, by taste.
If you do mix up the Greek seasoning yourself then you will have leftover seasoning mixture. You can either use it on chicken, fish, salads, eggs, anything - or save it for future Easy Greek Salmon recipes.
If you don't like salmon you can swap it with tilapia, or any other kind of fish using the same cooking method. Or if you don't like fish you can swap the fish with grilled, sliced chicken. Just be aware that the cook time will increase if you make chicken. Any option will be delicious.
Nutrition facts are a rough estimation of 1 out of 4 servings. The nutrition facts can vary depending on how much of one kind of topping you put on your salad.