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
Scale
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.
