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–+ servings
Fresh Salmon Salad

Delicious Fresh Salmon Salad with Mediterranean Flavors

This Fresh Salmon Salad offers a vibrant Mediterranean experience packed with flavor and nutrition.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Main Dishes
Cuisine: Mediterranean
Calories: 562
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salmon and Salad Base
  • 2 filets salmon 4-6 oz each
  • 1 teaspoon olive oil for salmon
  • 1 teaspoon lemon juice for salmon
  • kosher or fine sea salt to taste
  • fresh ground pepper to taste
  • 1 head romaine lettuce about 6 cups chopped
  • ½ cup cooked quinoa
  • ½ cup chopped red onion
  • ½ cup chopped grape tomatoes
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped kalamata olives
  • 2 tablespoons sliced almonds
Dressing
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • salt and cracked pepper to taste

Equipment

  • Oven
  • Mixing bowl
  • Baking Dish

Method
 

Cooking Process
  1. Preheat oven to 400°F.
  2. Make dressing by whisking together the extra virgin olive oil, fresh lemon juice, Dijon mustard, maple syrup (or honey), salt, and cracked pepper.
  3. Rub the salmon with olive oil and season both sides with salt and pepper. Place filets skin-side down on a greased baking dish, pour the lemon juice over top and bake for 10-12 minutes or until just cooked through.
  4. While salmon is cooking, prep salad by adding chopped romaine to a large salad bowl. Top with quinoa, red onion, tomatoes, feta cheese, olives, and sliced almonds.
  5. Add dressing to the salad and toss to combine.
  6. Once salmon is cooked through, remove from the oven and allow to rest for 1-2 minutes. Place salmon on top of each salad and enjoy.

Nutrition

Serving: 1servingCalories: 562kcalCarbohydrates: 23gProtein: 32gFat: 39gSodium: 411mgFiber: 3gSugar: 5g

Notes

Feel free to customize with your favorite vegetables or swaps. Use spinach instead of romaine, add avocado for creaminess, or switch feta for goat cheese.

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