salmon greek salad

salmon greek salad

We love salad for dinner and this one featuring salmon is sure to satisfy. You can also roast the fish in the oven. Lightly coat the salmon with olive oil and season with salt and pepper. Place skin-side down on a baking sheet lined with foil and bake at 400°F for about 20 minutes, or until desired doneness.

  • 1 pound fresh salmon, deboned, skin on

  • Extra virgin olive oil

  • Cooking spray, for greasing

  • Creamy feta dressing

  • 1/2 cup plain Greek yogurt

  • 2 tablespoons crumbled feta cheese, plus extra for serving

  • 2 tablespoons extra virgin olive oil

  • Juice from 1/2 lemon

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 large bunch romaine lettuce, chopped

  • 1/2-1 cucumber, thinly sliced or diced

  • 1/2 pint cherry tomatoes, larger ones cut in half

  • 1/2 small red onion, thinly sliced

  • Pitted Kalamata olives, to taste

  • Pita, optional, for serving

  1. Preheat grill to medium-high heat, leaving one side off.

  2. Pat dry salmon. Brush both sides of salmon with olive oil. Season with salt and pepper.

  3. Generously coat grill grates with cooking spray. Add salmon, skin side up, and cook until salmon easily releases, 3-5 minutes. Flip salmon and continue to cook for another 3-5 minutes. Transfer to off side of grill, cover, and continue to cook until desired doneness, another 10-15 minutes. Removefrom grill and set aside to cool to room temperature.

  4. In a medium bowl, combine yogurt, feta, olive oil, and lemon juice and season with salt and pepper. Set aside or cover and chill until ready to serve.

  5. In a large bowl, add romaine, cucumber, cherry tomatoes, red onion, and olives and gently toss to combine. Divide among serving bowls. Top each with a dollop of dressing. Add additional feta cheese (to taste) and a piece of salmon to each. Serve with pita, if desired.

Serves 4.

Want a more traditional Greek dressing? Try this version: add 1 clove garlic (grated), 1 tablespoon mustard, 1 tablespoon red wine vinegar, 1/2 teaspoon dried oregano, and 3-4 tablespoons extra virgin olive oil to a mason jar. Season with salt and pepper. Cover and shake until completely combined.