Light, vibrant, and packed with Mediterranean flavor, this Lemon-Herb Salmon Greek Salad is the perfect fusion of freshness and nourishment. Tender, golden-seared salmon rests atop crisp greens, juicy tomatoes, and briny olives, all finished with a zesty lemon-herb dressing that awakens every bite. It’s a wholesome meal that tastes as beautiful as it looks.

Ingredients (Serves 2–3)

For the Salmon:

  • 2 salmon fillets (about 150 g each, skin on)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

For the Salad:

  • 2 cups romaine or mixed lettuce leaves, torn
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, sliced
  • ½ red onion, thinly sliced
  • ¼ cup Kalamata olives, pitted
  • ½ cup feta cheese, crumbled
  • Fresh parsley or dill, for garnish

For the Lemon-Herb Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano or thyme
  • Salt and black pepper, to taste

Method

Step 1: Marinate the Salmon

In a shallow bowl, whisk together olive oil, lemon zest, lemon juice, oregano, salt, and pepper. Add the salmon fillets and coat them well. Allow to marinate for 10–15 minutes while you prepare the salad ingredients. This quick marinade infuses the salmon with citrusy brightness and subtle herbal depth.

Step 2: Pan-Sear the Salmon

Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for 4–5 minutes until the skin turns crisp. Flip carefully and cook the other side for 3–4 minutes until the salmon is golden and cooked through. Transfer to a plate and let it rest briefly.

Step 3: Prepare the Salad Base

In a large bowl, combine lettuce, cherry tomatoes, cucumber, red onion, and olives. Toss gently to distribute the ingredients evenly. The combination of crisp greens and juicy vegetables provides a refreshing foundation for the rich salmon.

Step 4: Make the Dressing

Whisk olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper in a small jar or bowl until emulsified. Adjust acidity or salt to taste.

Step 5: Assemble the Salad

Arrange the tossed greens on a serving platter. Top with warm salmon fillets, crumble feta over the top, and drizzle with the lemon-herb dressing. Garnish with parsley or dill for a fragrant finish.

Serving Suggestion

Serve this salad slightly warm for the best contrast of textures — crisp greens with tender salmon. Pair it with chilled white wine or sparkling water infused with lemon for a light, elegant meal.

Chef’s Tips

Meal prep: Keep the dressing and salmon separate until serving to maintain freshness.

Perfect sear: Pat salmon dry before cooking to ensure crisp skin and even browning.

Balance flavors: If your dressing tastes too tart, add a touch of honey to round it out.

Add texture: Sprinkle toasted pine nuts or chickpeas for an extra crunch.

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