This Greek salmon salad is seared salmon fillets with cucumber, tomato, olives, red onion, avocado and feta cheese, all tossed in a garlic and herb dressing. A lighter meal option that's fresh, colorful and totally delicious!
Calories 405 kcal
For the salad 1 pound salmon fillets 3-4 ounces each 1 teaspoon dried italian seasoning salt and pepper to taste 2 teaspoons olive oil 4 cups romaine lettuce chopped 1 cup cherry tomatoes halved 1 cup cucumber quartered and sliced 1/2 cup kalamata olives halved 1/4 cup red onion thinly sliced 1/3 cup feta cheese crumbled 1/4 cup fresh dill minced 1/2 cup green bell pepper chopped 1 avocado peeled, pitted and sliced For the dressing 1/4 cup olive oil 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon dried oregano salt and pepper to taste
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. Calories: 405 kcal | Carbohydrates: 11 g | Protein: 26 g | Fat: 25 g | Saturated Fat: 6 g | Cholesterol: 73 mg | Sodium: 481 mg | Potassium: 1078 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 4765 IU | Vitamin C: 21.1 mg | Calcium: 128 mg | Iron: 2.6 mg