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Greek Salad with Salmon

  • Author: Rebecca Jansen
  • Total Time: 20 minutes
  • Yield: 4 1x


This recipe includes all of your favorite traditional Greek salad ingredients and then is topped with a high protein, omega-rich salmon filet! Nourishing and packed with flavor, this light and healthy meal boasts a prep AND cook time of less than 20 minutes! This is a perfect meal to create with your leftover cooked or summer grilled salmon, or make it fresh when ready to eat.




  • 1 lb wild-caught salmon
  • 1 Tablespoon olive oil
  • salt & pepper to taste
  • chopped fresh or dried herbs (basil, oregano, and/or parsley)
  • lemon wedges


  • 1 head lettuce, chopped into bite sized pieces (green leaf, red leaf, romaine, iceberg, or butter lettuce) or 1 bag pre-cut, pre-washed greens of choice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup kalamata or black olives (sliced or whole)
  • 1/4 cup diced red onions
  • 1 bell pepper (any color), diced
  • 1/3 cup feta cheese, crumbled or diced


  • 4 Tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 1 clove garlic, minced (or garlic powder)
  • 1 teaspoon mixed dried herbs (parsley, basil, oregano)


  1. If you already have grilled or cooked leftover salmon, you can skip to making the salad. Otherwise, for a simple baked salmon: Preheat oven to 400′ and line a baking sheet with parchment paper. Set your salmon on baking sheet and prepare by sprinkling with salt, pepper, and herbs. Then drizzle with olive oil. Bake uncovered for about 10 min or until just cooked through.
  2. Mix your dressing ingredients in a dish and set aside.
  3. In a large bowl add lettuce, tomatoes, red onions, peppers, cucumbers, and feta cheese. Toss with your dressing.
  4. Divide onto plates and top with portioned salmon. Squeeze lemon wedge over salmon.



  • Prep Time: 10 minutes
  • Cook Time: 10 minutes