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?
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
What’s the best way to cook salmon on the grill?
I always make sure that the grill is cleaned, pre-heated and oiled before I add any fish. I also season the food and make sure it is generously coated with olive oil as well, so the fish does not badly stick. I place the fish on a 45-degree angle to the grates to achieve beautifully striped sear marks, and I don’t move the fish at all until I’m ready to flip. The salmon will naturally start to release and be easy to lift off when given enough time to cook on the grill, about 4 to 5 minutes. You can gently use tongs or a spatula to lift one side to check, but be very careful as the fish is delicate. I cook the fish uncovered and flip when it’s about 70% cooked, then finish cooking the other side. The fish is ready when the flesh easily flakes apart with a fork, don’t overcook!
Salmon Greek Salad with Lemon Basil Dressing
- 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
- 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 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.
- 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.
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