Mediterranean Salmon Salad
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A favorite salad any time of year, this Mediterranean Salmon Salad, Add kalamata olives, sun dried tomatoes, feta cheese, artichoke hearts, and salmon.
Friends, if you’re looking for a delicious and wholesome dinner salad, you’ll love this Mediterranean Salmon Salad recipe today!
Mediterranean Salmon Salad Recipe
This salad is made with baked salmon (or leftover salmon), served with fresh garden vegetables! Add cucumbers, cherry tomatoes, and kalamata olives. We love the addition of sun dried tomatoes, feta cheese, artichoke hearts, and then the wild caught salmon filet.
The bold Greek flavors of creamy feta with kalamata olives is what we love! You can also add chicken for this Greek Salad with Chicken!
The bright lemon-dijon vinaigrette is so fresh and light, it really adds to the flavor of the salad!
End of summer
You’ve heard this before, “summer leaves room for us to live a second life.” You know, slowing down and making time for things you love beyond the everyday rhythms.
We have our normal work routine, and then somewhere between 4-8pm we live another day. This is the time for river walks, bike rides, and meeting friends for late night dinners. I’m going to miss summer!
The drive is short into town, and this time we brought our Sprinter van to meet up with friends for a glass of wine and a small appetizer.
Summer is a time to work and play. Work hard, play hard. But always make time for people. The extra long days gives us space to do this.
I’m still holding onto those days, as I feel them slipping away, now that it’s September.
I’m just nostalgic about summer. I can still feel the warmth of it in my bones, even on these 80-degree days!
Salmon Salad Recipe
But back to healthy eating. This Mediterranean Salmon Salad is the perfect mix of Greek ingredients, with a light lemon dijon vinaigrette. My definition of the perfect dinner or lunch.
Paul and I enjoy this salad quite often, because it comes together in less than 30 minutes.
You can grill the salmon ahead, by making my Lemon Dill Salmon Recipe, or bake it with the directions below.
While the salmon is cooking, make the dressing by whisking together all the ingredients.
If you’re making this for company, prep salad ingredients ahead by layering all the ingredients on a big serving platter.
Once the salmon is cooked through, remove from oven and place it on top of the salad. Drizzle dressing over the salad and enjoy.
How long is salmon salad good for?
We cook salmon at least once a week, so we often have leftovers. How long does salmon salad keep in the fridge? You can keep it for about 3 days.
What is the healthiest way to cook salmon?
Baking salmon is the healthiest, but in the summer we tend to make my Grilled Lemon Dill Salmon quite often. It does have butter, but you don’t need a lot. There is more than one way to bake salmon (or any type of fish for that matter), but the healthiest approach is to minimize the use of butter or oil.
How to bake salmon
Place salmon, skin side down, on a greased baking sheet. Drizzle with oil, then rub in salt, pepper, fresh dill, and a squeeze of lemon.
Bake until salmon is almost fully cooked—allow fish to rest and until it has cooled before spreading on salad.
ENJOY and happy end-of-summer!
Mediterranean Salmon Salad
- 1/4 cup extra virgin olive oil
- 1/8 cup red wine vinegar
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp dried oregano
- A squeeze of lemon juice, about 1 tsp
- 1 Tbsp honey
- 1/2 blood orange, juiced
- 1/4 tsp kosher salt and freshly ground black pepper
- 1/2 cup marinated artichokes, cut into bite-sized pieces
- 1/4 cup Kalamata olives, halved
- 1/4 cup sun-dried tomatoes
- 1/4 cup feta cheese, crumbled
- 1 mini cucumber, sliced into 1/4 inch rounds
- 2 4 oz wild caught salmon fillet
- 1/4 cup mint, finely chopped
- 1/2 cup basil, finely cut
- 1 head radicchio, roughly shaven
- 1 head romaine lettuce, finely chopped
- Orange zest to garnish
- Preheat oven to 450 degrees. Place salmon, skin side down, on a greased baking sheet. Drizzle with oil, then rub in salt, pepper, fresh dill, and a squeeze of lemon. Bake for 11-14 minutes, or until salmon is almost fully cooked—allow fish to rest until it has cooled, before spreading on salad.
- In a small mixing bowl, add in all salad dressing ingredients and whisk until mustard and honey have dissolved. Set aside.
- In a large salad bowl, toss the romaine, basil, and radicchio until evenly distributed. Next, layer the artichoke, olives, sun dried tomatoes, feta, cucumber, and salmon. Sprinkle with mint and the zest of a fresh orange on the top. Drizzle dressing and toss (use your hands!)
- Serve as the main dish, or as a side salad, and enjoy!
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