Greek Salmon Salad with zesty dressing, avocado, tomatoes, red onion, and avocado includes all the yummy flavors and textures – savory, zesty, creamy, crunchy, just marvelously filling!
Crispy Baked Salmon atop an unapologetically fresh and vibrant Greek salad is our ticket to an amazing go-to meal.
Because I follow a paleo-ish Mediterranean-style diet, Greek and Mediterranean-style recipes are a hot topic in my kitchen.
My Mediterranean Salmon in Parchment Paper is one of the most popular dinner recipes here, and my Mediterranean Shrimp Skillet, Greek Chicken Spinach Salad, and my Mediterranean Quinoa Salad recipes
If you love that iconic Greek or Mediterranean-style flavor scheme, and/or are a lover of perfectly cooked salmon, this one is just the bee’s knees!
Big, bold flavors, bright crispy crunchy veggies, creamy avocado, tangy feta, zesty dressing, and hearty satisfying salmon is not only filling, it is like a dream for your taste buds.
Let’s check it out!
Ingredients for Greek Salmon Salad:
Salmon: Use your favorite type of salmon (I go with Atlantic or King). We drizzle the salmon with avocado oil and sprinkle it with garlic powder, onion powder, paprika, and sea salt. This combination makes for such deliciously seasoned salmon!
If you prefer other spices, go for it! Lemon pepper, chili powder, and/or ground cumin are always delicious.
Salad: Spring greens (or greens of choice), avocado, cherry tomatoes (or roma tomatoes), red onion, cucumber, and feta cheese. This is the classic Mediterranean-style Greek salad. When combined with that delicious zesty dressing, you’re given an incredibly flavorful and beautifully refreshing meal.
Dressing: Olive oil (or oil of choice), fresh lemon juice, red wine vinegar (or replace with more lemon juice), garlic, dried oregano, and dried parsley. These ingredients make for an herby, lemony vinaigrette that ties the whole meal together in an incredibly flavorful meal.
Now that we know the main components, let’s make this healthy salmon salad recipe!
How to Make Greek Salmon Salad:
Prepare the Dressing:
Whisk the ingredients for the dressing in a bowl or blend in a blender until well-combined. Refrigerate until ready to use.
Make the Salmon:
Put your oven on the High Broil setting and move an oven rack to the second-to-the top shelf of the oven if there isn’t one there already. Place the salmon in a casserole dish or baking dish of choice. Drizzle with avocado oil and rub it around until the salmon is coated in oil. Sprinkle the salmon with sea salt, garlic powder, onion powder, and paprika.
Place on the second-to-the-top shelf, close the oven, and broil for 12 to 15 minutes, or until the salmon is cooked through.
Prepare the Salad:
Add the ingredients for the salad to a large mixing bowl and drizzle in desired amount of Greek dressing. Toss until everything is combined and coated in dressing.
Divide the salad between 3 to 4 large bowls with salmon on top and serve.
Recipe Adaptations:
- Use all lemon juice or all red wine vinegar in the salad dressing if you prefer one over the other.
- Replace the cherry tomatoes with roma tomatoes.
- Substitute your favorite greens in place of Spring greens – hearts of romaine or spinach are great!
- Go with your favorite animal protein instead of salmon. Leftover baked chicken or rotisserie chicken is great!
Loving salad recipes? Check out my 22 Healthy Summer Salad Recipes for more inspiration!
More Salad Recipes:
- Thai Chicken Chopped Salad
- Strawberry Spinach Salad with Poppy Seed Dressing
- Roasted Beet Arugula Salad with Maple Balsamic Vinaigrette
- Lemon Herb Baked Chicken Spinach Salad
- Roasted Sweet Potato Kale Salad with Avocado and Jammy Egg
Let’s take a trip to the Mediterranean!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Ingredients
Salmon:
- 1 ½ lbs salmon
- 2 tsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground paprika
- ½ tsp sea salt, to taste
Greek Salad:
- 5 ounces Spring Greens
- 1 large avocado, sliced
- 1 cup cherry tomatoes
- ½ cup red onion, sliced (about ¼ of a medium red onion)
- 1 medium-sized English cucumber, sliced
- ½ cup feta cheese
Greek Dressing:
- ¼ cup olive oil or avocado oil
- 2 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1 clove garlic
- 1 tsp dried oregano
- 1 tsp dried parsley
- ½ tsp sea salt, to taste
Instructions
Prepare the Dressing:
- Whisk the ingredients for the dressing in a bowl or blend in a blender until well-combined. Refrigerate until ready to use.
Make the Salmon:
- Put your oven on the High Broil setting and move an oven rack to the second-to-the top shelf of the oven if there isn’t one there already. Place the salmon in a casserole dish or baking dish of choice. Drizzle with avocado oil and rub it around until the salmon is coated in oil. Sprinkle the salmon with sea salt, garlic powder, onion powder, and paprika.
- Place on the second-to-the-top shelf, close the oven, and broil for 12 to 15 minutes, or until the salmon is cooked through.
Prepare the Salad:
- Add the ingredients for the salad to a large mixing bowl and drizzle in desired amount of Greek dressing. Toss until everything is combined and coated in dressing.
- Divide the salad between 3 to 4 large bowls with salmon on top and serve.
Nutrition
Allison
Monday 12th of September 2022
This sounds amazing. Can't wait to make it!