Greek Salmon Salad is a salmon salad recipe that is full of artichokes, garbanzo beans, olives, cherry tomatoes, feta cheese, a light lemon vinaigrette and perfectly roasted Greek salmon. It’s delicious for a fresh lunch or a lighter dinner.
There’s something about a big, veggie-filled salad that puts me in a good mood. I’m not talking about wimpy ranch drenched salads, either. I mean a loaded salad with tons of textures and flavors that is healthy but keeps me satisfied. This time of year I love meals that are hearty but perhaps a little lighter than all of the holiday dishes I’ve been eating. A salad like Greek Salmon Salad is exactly what I’m craving!
This Greek Salmon Salad is like a salad you’d find in a restaurant, filled to the brim with vegetables. It’s a salad you are going to want to make again and again because it is so satisfying AND nutritious! It has so many textures and flavors in every bite. From the crunchy cucumbers and juicy cherry tomatoes to the soft artichokes, salty olives and tangy feta.
Red Wine Vinegar
Salt and Pepper
To start, the salmon gets a quick marinade in a simple olive oil, lemon, dill, and garlic mixture. Ten minutes is enough but if you want to do a few hours, go for it! Once it’s marinated, it gets baked. Salmon is a great protein to add to a salad because it doesn’t need a knife for cutting, as the salmon should flake easily with a fork.
While the salmon is baking, you can make the dressing and prep the salad ingredients. To make the salad dressing, whisk together olive oil, red wine vinegar, dijon mustard, lemon juice, garlic, salt, and pepper. For the rest of the ingredients, chop the lettuce, dice the tomatoes, drain and rinse the beans, drain the artichokes, and assemble it all in one big bowl.
To serve, toss it all with the lemon vinaigrette dressing and then serve topped with the delicious perfectly baked salmon!
This is delicious as a big dinner salad, or you can prep it all in advance for an easy lunch throughout the week!