Description
Easy Greek Salmon Salad is loaded with plenty of Greek toppings and finished with a super flavorful creamy salad dressing and a hunk of pan seared salmon. It comes together in only 25 minutes, perfect for a weeknight dinner.
Ingredients
- FOR THE DRESSING:
- 1/3 cup nonfat plain Greek yogurt
- Juice of 1 1/2 large lemons
- 3 to 4 tablespoons honey
- 1/4 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
- 1/2 cup cherry tomatoes, sliced in half
- 1/3 block feta cheese, crumbled
- 1/3 to 1/2 cup Kalamata olives
- 1/2 cup canned chickpeas, drained and rinsed
- 1 can artichoke hearts, roughly chopped
- 1/2 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)
Instructions
- 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.
Notes
*If you don’t want to mix up the Greek seasoning recipe yourself then use a store-bought Greek seasoning mix and add 1 teaspoon cinnamon to the mix before using. This helps to bump up the flavor!
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.
