Greek Salmon Salad
A bright Greek-style salad topped with pan-seared salmon and a tangy lemon-oregano dressing.
Servings: 2 servings
Ingredients
- 8 oz salmon, skinless
- 1 tablespoon olive oil for searing
- 1/2 teaspoon salt for salmon
- 1/4 teaspoon black pepper for salmon
- 4 cups Romaine lettuce, chopped
- 3 Roma tomatoes, chopped
- 1/2 cup red onion, sliced
- 1 cup cucumber, chopped
- 1/2 cup olives, sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup olive oil for dressing
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon minced garlic or 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt for dressing
- 1/4 teaspoon black pepper for dressing
- 1/2 teaspoon Dijon mustard
Instructions
- Pat the salmon dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
- Sear the salmon 3–4 minutes per side, or until cooked through and opaque in the center; remove from heat and set aside.
- In a large bowl, combine chopped Romaine, chopped tomatoes, chopped cucumber, sliced red onion, sliced olives, and crumbled feta.
- Make the dressing: in a small jar or bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon minced garlic (or 1/2 teaspoon garlic powder), 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Dijon mustard until emulsified.
- Pour the dressing over the salad and toss gently to combine.
- Divide the dressed salad between plates and top with the seared salmon to serve.
Equipment
- Skillet or frying pan
- Mixing Bowl
- small jar or bowl for dressing
- Knife
- Cutting Board
- Measuring Spoons
Notes
- Use skinless salmon for easier serving.
- Cast iron or nonstick skillet works well for searing.
- Adjust lemon and honey to taste for the dressing.
- Olives and feta make this a classic Greek-flavored salad.