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Easy Greek Salmon Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

For the Red Wine Vinaigrette

  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic grated
  • 1 teaspoon dried oregano
  • ½ teaspoon honey optional
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Greek Salad

  • 1 pint cherry tomatoes halved
  • 1 English cucumber cut into bite-sized pieces
  • ½ red onion thinly sliced
  • 1 red or yellow bell pepper chopped
  • ½ cup pitted Kalamata olives
  • 4 ounces feta cheese crumbled or cubed
  • 3 cups baby arugula or chopped romaine
  • 2 tablespoons fresh dill chopped, optional

For the Salmon

  • 1 pound salmon fillet cut into 4 pieces
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • kosher salt and black pepper to taste
  • lemon wedges for serving

Instructions

Make the Vinaigrette

  • Add the olive oil, red wine vinegar, lemon juice, grated garlic, oregano, optional honey, salt, and pepper to a jar. Shake until creamy and combined, then taste and adjust the salt or vinegar.

Sear the Salmon

  • Pat the salmon dry with paper towels and season both sides with oregano, salt, and pepper.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat until it shimmers. Sear the fillets 4 to 5 minutes per side, until a golden crust forms and the center is just barely opaque.
  • Move the salmon to a plate to rest while you finish the salad.

Toss and Assemble

  • In a large bowl, combine the tomatoes, cucumber, red onion, bell pepper, olives, and greens. Pour over most of the vinaigrette and toss gently.
  • Scatter the feta and dill on top, then set the salmon over the salad as whole fillets or flaked into big pieces.
  • Spoon any leftover vinaigrette over the fish and serve right away with lemon wedges.

Notes

  • Dry the salmon well: A dry surface gives you a crisp crust instead of a steamed fillet.
  • Do not overdress: Add the vinaigrette in stages so the greens stay crisp.
  • Taste your feta first: Some brands are very salty, so season the dressing lighter if yours is.
  • Bake option: Roast the seasoned salmon at 400F for 12 to 15 minutes instead of searing.
  • Make ahead: Store salmon, salad, and dressing separately and toss just before serving. Cooked salmon keeps 2 to 3 days.