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 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.

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 the 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.

More Salad recipes

• Grilled Vegetable Salad
• Classic Greek Salad
• Fruit Salad with Poppy Seed Dressing

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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.

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3.89 from 192 votes

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Servings 4 servings

Course Salad

Cuisine Greek

Ingredients

Salmon Salad

• ▢ 16 ounces salmon fillets, four 4-ounce pieces
• ▢ olive oil, as needed
• ▢ kosher salt, as needed
• ▢ black pepper
• ▢ 8 cups lettuce, romaine, spinach or kale
• ▢ 1 cup tomatoes, chopped
• ▢ 1 cup cucumber, diced, ¼-inch thick
• ▢ ½ cup red onion, thinly sliced
• ▢ ½ cup red bell pepper, diced, ¼-inch thick
• ▢ 4 ounces feta cheese, crumbled
• ▢ ½ cup walnuts, roughly chopped

Lemon Basil Vinaigrette

• ▢ ¼ cup lemon juice, plus zest of one lemon
• ▢ ½ cup olive oil
• ▢ 1 tablespoon dijon mustard
• ▢ 1 teaspoon honey
• ▢ 2 cloves garlic, minced
• ▢ 8 basil leaves, fresh
• ▢ ½ teaspoon dried oregano, or 1 teaspoon fresh
• ▢ ¼ teaspoon kosher salt
• ▢ ⅛ teaspoon black pepper, freshly cracked

Instructions 

Salmon Salad

• 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 grates.
• Once the grill is nice and hot, add the salmon fillets. Cook 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 the skin if still attached.
• In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.

Lemon Basil Vinaigrette

• Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender.
• 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

• 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 if desired.

Equipment

• Instant-Read Thermometer
• Countertop Blender

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