Salmon Greek Salad with Lemon Basil Dressing

Light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon.

Light, fresh and healthy is my current mood. The dreaded bikini season is on its way right? I’m making a lot of lighter meals for dinner lately. Salads with some added protein have been a win for these warmer days and the waistline.

To minimize on the cleanup, I’ve been firing up my grill. It’s nice just stepping outside to our patio and enjoying some fresh air while cooking dinner.

I scored a beautiful whole sockeye salmon fillet and thought that grilling this gorgeous fish would be a fabulous way to highlight the flavors. This salmon Greek salad is loaded with crisp, fresh vegetable and tossed in a tangy lemon basil dressing.

I could eat this a few times a week! Are you ready to head to salad bliss?

Here are my rules for building a killer salad: Crunchy, creamy, savory, tangy and a hint of sweet. If you have these five elements, your salad combinations will be a hit!

For the crunch I like a mixture of salad greens, I’ve got chopped romaine, kale, and spinach in this recipe. Cucumbers, red bell peppers, and red onions add even more crisp textures. The ripe baby tomatoes add a natural burst of sweetness plus a little bit of honey in the dressing. Creaminess from the feta and walnuts are the cherry on top. The cheese also adds that savory note and the garlic in the dressing. The lemon juice from the dressing adds just the right amount of acidity to brighten and bring all of the elements in the salad together.

I don’t know what it is, but salmon is sexy. It has to be that vibrant orange-pink hue, and ability to infuse flavors with ease. I’m obsessed.

If you don’t know about Monday salmon nights at the Gavin, you’re missing out. We have my Mediterranean spiced roasted salmon and miso glazed salmon on constant rotation! This is my first grilled salmon recipe this year, and it certainly won’t be the last.

My two essential kitchen tools right now are my grill and my blender, they have been real time savers. I was able to cook this salmon in under 10 minutes, and throw all of the dressing ingredients into the blender to create the fastest creamy dressing in under a minute. Such a blessing for all of us strapped on time but still need a wholesome and satisfying meal. High five if you agree! What’s your favorite way to cook salmon?

Print Recipe

Salmon Greek Salad with Lemon Basil Dressing

Light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon.

Votes: 25
Rating: 4.08
You: 5

Rate this recipe!

Course

Salad

Cuisine

Greek

Prep Time

20 minutes

Cook Time

10 minutes

Servings

servings US ImperialMetric

Course Salad Cuisine Greek Prep Time 20 minutes Cook Time 10 minutes Servings servings US ImperialMetric

Votes: 25 Rating: 4.08 You: 5 Rate this recipe!

Ingredients

Salmon Salad-

• 16 ounces salmon fillets (four 4-ounce pieces)
• olive oil as needed
• kosher salt as needed
• black pepper freshly cracked, as needed
• 8 cups lettuce (romaine, spinach or kale)
• 1 cup tomatoes chopped
• 1 cup cucumber diced, ¼-inch thick
• 1/2 cup red onion thinly sliced
• 1/2 cup red bell pepper diced, ¼-inch thick
• 4 ounces feta cheese crumbled
• 1/2 cup walnuts roughly chopped

Lemon Basil Vinaigrette-

• 1/4 cup lemon juice plus zest of one lemon
• 1/2 cup olive oil
• 1 tablespoon dijon mustard
• 1 teaspoon honey
• 2 cloves garlic minced
• 8 basil leaves fresh
• 1/2 teaspoon dried oregano or 1 teaspoon fresh
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper freshly cracked

Instructions

Salmon Salad-

1. Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat. Heat grill to medium high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the seasoned salmon fillets. Cook salmon uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F). Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove skin if still attached.
2. In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese and walnuts. Set aside.

Lemon Basil Vinaigrette-

1. Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper. Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds. Add more salt and pepper as desired.

To Serve-

1. Toss salad with enough dressing to coat the ingredients, you will have extra dressing. Evenly divide mixture among four bowls and top with 1 salmon fillet. Drizzle each salmon with more dressing. Enjoy!