Salmon Salad

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!

Course Salad

Cuisine Greek

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings

Calories 405kcal

Author Sara Welch

Ingredients

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

Instructions

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.

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