Can I cook the salmon in a pan as well?

You can, but depending on the size of your fillets, you might be better off dicing the salmon before cooking to cook it completely through more quickly.

No, the salmon only has black pepper. If you want it spicy, you can season it with chili flakes or chili powder before cooking.

Mediterranean Salmon Salad

Name: Mediterranean Salmon Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 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; ½ medium red onion, finely diced; ½ cup crumbled feta; ¼-½ 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); ¼ cup extra virgin olive oil; 8-10 oz raw salmon; 2 tsp avocado oil (or other cooking oil); 1 tsp dried oregano; ½ tsp garlic powder; ¼ tsp fine sea salt; ¼ tsp freshly ground black pepper

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5 from 1 review

Mediterranean Salmon Salad

Recipe by Veronika Sykorova

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!

Total Time27 minutes
Yield2 1x
DietGluten Free

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

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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.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Salad
Method: Oven
Cuisine: Mediterranean

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Find it online: https://thehealthfulideas.com/mediterranean-salmon-salad/