I love a good main course salad, it’s a great way to get your protein and veggies all in one place. I often make Tuscan kale salad, avocado tuna salad or this salmon salad when I’m looking for a lunch that won’t weigh me down. There’s nothing better than a good Greek salad, and when you add salmon to the mix, you end up with a dish that tastes like it came from a restaurant! This salmon salad is packed with flavor and it’s an easy lunch or dinner that you can feel good about eating.
Salmon Salad Ingredients
To make this salad, the primary components are salmon, Italian seasoning, salt, black pepper, olive oil, romaine lettuce, tomato, cucumber, olives, red onion, feta cheese, dill, green bell pepper and avocado. The dressing is made of olive oil, Dijon mustard, red wine vinegar, fresh lemon juice, garlic powder, onion powder, oregano, salt and pepper.
How Do You Make Salmon Salad?
This recipe starts with fresh salmon fillets, which are coated in seasoning and seared in a skillet until browned. While the salmon is cooking, I chop up an assortment of vegetables and whisk together the dressing ingredients. The salmon goes over a bed of lettuce along with the vegetables, avocado and feta cheese. Pour the dressing over the top, then serve!
Tips For The Perfect Salad
This salad tastes best with fresh, wild-caught salmon if you have that available in your local store. I’ve also made it with Atlantic farmed salmon with great results. In a pinch, you could use frozen or canned salmon. You can serve the salad with whole fillets over the top as shown in the photos, or you can cut your salmon fillets into smaller bite sized pieces before you cook them. I prefer to use fresh dill in this recipe. If you don’t have dill on hand, other fresh herbs choices are parsley, chives or basil. While I pan sear the fish for this salad, you could also grill the salmon or make broiled salmon or oven baked salmon with great results.
Salmon Salad Flavor Variations
While I most often make this recipe as written, sometimes I swap out ingredients to change things up a bit!
Peppers: You can substitute roasted red peppers for the green bell peppers. Cheese: Try shaved parmesan or goat cheese instead of feta. Protein: This salad is also great with Cajun shrimp, or a white fish such as baked tilapia, cod or trout. You could use use grilled chicken breast to make a Greek chicken salad. Another option is to add white beans or chickpeas. Vegetables: You can add other vegetables to the mix such as marinated artichoke hearts, grilled eggplant or shaved fennel. Seasoning: Make your own salmon seasoning and add it to the fish before cooking for even more flavor.
I just can’t get enough of this salmon salad! I find myself making it all the time when I want to eat healthier. The flavor combination just can’t be beat.
