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–+ servings

Salmon Greek Salad with Lemon Basil Dressing

Prep: 20 mins
Cook: 10 mins
Total Time: 30 mins
Yield: 4 servings
Course: Salad
Cuisine: Greek
Calories: 473kcal
Author: Jessica Gavin
Light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon.

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

Special Equipment

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.

Nutrition

Calories: 473kcal | Carbohydrates: 13g | Protein: 32g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Cholesterol: 74mg | Sodium: 566mg | Potassium: 493mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6300IU | Vitamin C: 68.5mg | Calcium: 150mg | Iron: 2.2mg
Did you make this recipe?I want to see it! Tag me @jessica_gavin on Instagram.