Description
This Mediterranean Salmon Salad is light but filling, flavorful, and perfect for the summer! It's crunchy, lemony, savory, and so refreshing on a hot day. You can serve it for lunch or as a light dinner!
Ingredients
Units
Scale
- 4 cups chopped romaine lettuce (1 medium head of romaine)
- 1 cup cherry tomatoes, halved
- 1 small bell pepper, diced
- 2 small Persian cucumbers, diced
- 1/2 medium red onion, finely diced
- 1/2 cup crumbled feta
- 1/4-1/2 cup kalamata olives, pitted and halved
- 2 tbsp freshly squeezed lemon juice (1 lemon)
- 1 tsp dijon mustard
- 1 tsp honey
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh oregano (or more parsley or chives)
- 1/4 cup extra virgin olive oil
- 8-10 oz raw salmon
- 2 tsp avocado oil (or other cooking oil)
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat the oven to 425°F and prepare a sheet pan lined with parchment paper.
- Into a large mixing bowl, add chopped romaine lettuce, halved cherry tomatoes, diced bell pepper, cucumber, red onion, crumbled feta, and halved kalamata olives. Set aside.
- In a separate small bowl or a jar, whisk together lemon juice, Dijon mustard, honey, fresh parsley, and oregano. Slowly stream in olive oil while whisking until emulsified. Set aside.
- Add the salmon to your prepared sheet pan and brush with avocado oil on all sides. Season it with dried oregano, garlic powder, sea salt, and black pepper.
- Roast the salmon in the preheated oven for 10-12 minutes.
- While it’s roasting, pour the dressing over the salad and toss to combine.
- Serve the salad topped with the roasted salmon while it’s still warm. Enjoy!
Notes
Storing: Store the salad in an airtight container in the fridge for up to 2 days. You can store the salmon separately and reheat it in a preheated oven at 350°F until warmed through or enjoy it cold.