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If you love fresh, vibrant flavors with a satisfying burst of healthy goodness, this Mediterranean Salmon Salad Recipe is going to become your new go-to. Combining tender, flaky salmon with crisp Romaine, juicy cherry tomatoes, briny olives, and tangy feta, every bite feels like a mini Mediterranean escape. It’s easy to prepare yet feels special enough for any lunch or dinner, delivering an irresistible mix of textures and bright, wholesome tastes that make salad feel truly exciting.
Ingredients You’ll Need
All the ingredients for this Mediterranean Salmon Salad Recipe are simple and wholesome, each playing a crucial role in crafting a salad that’s colorful, flavorful, and packed with nutrients. From crisp veggies to rich salmon and flavorful olives, every component balances perfectly.
- Salmon (1 pound): Fresh, high-quality salmon gives the salad its hearty protein and rich, buttery texture.
- Kosher salt (2 teaspoons, divided): Enhances the natural flavors by seasoning both the fish and the salad dressing.
- Black pepper (1 teaspoon, divided): Adds subtle heat and depth without overpowering the fresher ingredients.
- Olive oil (3 tablespoons, divided): Provides silkiness and richness, plus it’s extra virgin for the best flavor.
- Romaine lettuce (4 cups, chopped): Crunchy and fresh, it forms the crisp base of the salad.
- Persian cucumbers (3, sliced): These tender cucumbers give a refreshing snap and mild flavor.
- Cherry tomatoes (2 cups, halved): Their natural sweetness and juiciness bring a touch of summertime brightness.
- Artichoke hearts (1 can, drained and halved): Adds a soft, earthy element that complements the salmon beautifully.
- Kalamata olives (1/2 cup, pitted): These olives provide briny tang and a bold burst of Mediterranean character.
- Feta cheese (2 ounces, crumbly): Offers a salty, creamy contrast that brings everything together.
- Fresh lemon juice (1 tablespoon): This zesty splash brightens the dressing and ties all the flavors harmoniously.
How to Make Mediterranean Salmon Salad Recipe
Step 1: Prep and Season the Salmon
First, pat your salmon dry with paper towels; getting the surface dry helps achieve a nice sear. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper evenly on both sides. This simple seasoning enhances the salmon’s natural flavor without masking it, setting the stage for a delicious main ingredient.
Step 2: Sear the Salmon
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, reduce the heat to medium and carefully place the salmon skin side down. Let it cook for about 5 minutes so the skin crisps up and the fish firmsly cooks through. Flip and cook for an additional 2 to 4 minutes, or until the salmon flakes easily with a fork or reaches 145°F on a thermometer. This step seals in the moisture and delivers a tender, flaky texture.
Step 3: Let the Salmon Rest and Flake
Remove the salmon from the skillet and place it on a cutting board. Let it rest for a few minutes—this helps the juices redistribute so your salmon isn’t dry. Once slightly cooled, gently flake the fillet into bite-sized pieces, perfect for scattering on top of your salad.
Step 4: Arrange the Salad Base
On a large serving platter, spread out the chopped Romaine lettuce as the foundation, then layer on the sliced Persian cucumbers, halved cherry tomatoes, artichoke hearts, and pitted Kalamata olives. This colorful mix forms a vibrant bed of fresh, crisp, and briny flavors just waiting for the salmon crowning.
Step 5: Top with Salmon and Feta
Scatter those flaked salmon pieces evenly over the salad, then generously sprinkle crumbly feta cheese across the top. The feta adds a creamy saltiness that complements both the fish and veggies, making each forkful irresistible.
Step 6: Whisk Dressing and Serve
In a small bowl, whisk together the remaining 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and freshly squeezed lemon juice until combined and smooth. Drizzle this bright, tangy dressing evenly over the salad, and serve immediately to enjoy the freshest textures and flavors.
How to Serve Mediterranean Salmon Salad Recipe
Garnishes
Sprinkle chopped fresh herbs like parsley, dill, or mint over the salad to add a vibrant pop of green and an herbal lift that enhances the Mediterranean vibe. A few lemon wedges on the side invite diners to add an extra citrus kick if desired, making the dish even more refreshing.
Side Dishes
This Mediterranean Salmon Salad Recipe pairs beautifully with crusty artisan bread for soaking up any leftover dressing, or a light quinoa pilaf for an extra boost of wholesome carbs. For a cozy dinner, a warm bowl of lentil soup complements the salad’s fresh flavors without overwhelming.
Creative Ways to Present
For a stunning presentation, serve in individual glass bowls layering the salad and salmon for visual appeal, or assemble as colorful salad jars for picnic-friendly meals. Alternatively, serve the salad atop warm couscous or alongside grilled pita wedges to create a shareable Mediterranean spread.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator for up to two days. Store the salmon and greens separately if possible to prevent the lettuce from becoming soggy. This way, your salad stays fresh and inviting when you’re ready to enjoy it again.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The texture of lettuce and fresh veggies won’t hold up well through freezing, and the salmon’s flaky goodness is at its best straight from the pan.
Reheating
If you want to reheat the salmon, gently warm it in a skillet over low heat or in the microwave just until heated through. Avoid overheating to keep the salmon moist and tender. Dress the salad fresh before serving to maintain crispness and vibrancy.
FAQs
Can I use another type of fish instead of salmon?
Absolutely! While salmon is fantastic for this recipe, mild-flavored fish like trout or cod can work too. Just adjust cooking times to ensure the fish flakes easily.
Is this Mediterranean Salmon Salad Recipe gluten-free?
Yes, it’s naturally gluten-free as long as you avoid adding croutons or bread that contains gluten. All ingredients are fresh and wholesome, perfect for gluten-sensitive diets.
Can I make this salad vegan or vegetarian?
You can switch the salmon for grilled tofu or chickpeas and skip the feta or replace it with a vegan cheese alternative. The fresh veggies and olives keep the dish packed with flavor.
How do I know when the salmon is perfectly cooked?
Look for salmon that flakes easily with a fork and has an internal temperature of 145°F. It should be moist and tender, not dry or rubbery.
What’s the best way to store leftover dressing?
Store any leftover dressing in a sealed jar or container in the refrigerator for up to a week. Give it a good shake before pouring over salads later for consistent flavor.
Final Thoughts
There’s nothing quite like the delicious freshness and satisfying textures of this Mediterranean Salmon Salad Recipe to brighten your mealtime. Whether you’re making it for a quick lunch or impressing friends at dinner, it delivers that perfect balance of healthful ingredients and bold flavor. I promise, once you try it, you’ll keep coming back for more!
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Mediterranean Salmon Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Mediterranean Salmon Salad combines flaky, pan-seared salmon with fresh Romaine lettuce, crisp cucumbers, juicy cherry tomatoes, tangy artichoke hearts, briny kalamata olives, and crumbly feta cheese. Tossed in a bright lemon-olive oil dressing, it’s a flavorful and healthy dish perfect for a light lunch or dinner.
Ingredients
Salmon
- 1 pound salmon
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons olive oil, divided
Salad
- 4 cups chopped Romaine lettuce
- 3 Persian cucumbers, sliced
- 2 cups cherry tomatoes, halved
- 1 (14.5 ounces) can artichoke hearts, drained and halved
- 1/2 cup pitted kalamata olives
- 2 ounces crumbly feta cheese
Dressing
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Prepare the salmon: Pat the salmon dry with paper towels to remove excess moisture. Season it evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper on all sides.
- Cook the salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, reduce the heat to medium and place the salmon skin side down in the skillet. Cook for 5 minutes without moving to get a crispy skin.
- Finish cooking salmon: Flip the salmon carefully and cook for another 2 to 4 minutes, or until the salmon flakes easily with a fork or reaches an internal temperature of 145°F using an instant-read thermometer.
- Rest and flake: Remove the salmon from the pan and transfer to a cutting board. Let it rest until slightly cooled, then gently flake it into smaller pieces using a fork or your hands.
- Assemble the salad: On a large serving platter, spread out the chopped Romaine lettuce. Arrange sliced Persian cucumbers, halved cherry tomatoes, halved artichoke hearts, and kalamata olives evenly over the lettuce. Top with the flaked salmon pieces and crumble the feta cheese on top.
- Make the dressing: In a small bowl, whisk together the remaining 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and freshly squeezed lemon juice until fully combined.
- Dress and serve: Drizzle the dressing evenly over the assembled salad just before serving. Toss lightly if desired and serve immediately to enjoy the fresh Mediterranean flavors.
Notes
- Use fresh salmon for the best flavor and texture.
- Adjust seasoning and lemon juice in the dressing to taste.
- Make sure not to overcook the salmon to keep it moist and flaky.
- For extra crunch, add sliced red onions or toasted pine nuts.
- This salad is best served immediately to preserve the crispness of the vegetables.
