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.

What You’ll Need

Salmon

Olive Oil

Lemon

Red Wine Vinegar

Dried Dill

Salt and Pepper

Garlic

Dijon Mustard

Dried Oregano

Canned Artichokes

Olives

Feta Cheese

Cherry Tomatoes

Romaine Lettuce

Garbanzo Beans

Cucumbers

 

How to Make Greek Salmon Salad

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!

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Greek Salmon Salad

Greek Salmon Salad is full of artichokes, garbanzo beans, feta cheese, a light lemon vinaigrette and perfectly roasted Greek salmon.

Print Pin Rate

Course: Salad

Cuisine: American, Greek

Keyword: artichokes, dinner, feta cheese, garbanzo beans, olives, salad, salmon, tomatoes

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 4 servings

Author: Taylor

Ingredients

Salmon

• 16 ounces salmon cut into 4 ounces portions
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried dill
• 3 cloves minced garlic
• 1/2 tsp salt

Lemon Vinaigrette Dressing:

• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tbsp dijon mustard
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper

Salad

• 3 romaine hearts chopped
• 8 ounces cherry tomatoes halved
• 1 English cucumber sliced
• 1 cup Kalamata or green olives
• 15 ounces garbanzo beans drained and rinsed
• 14 ounces canned quartered artichoke hearts drained
• 8 ounces crumbled feta cheese

Instructions

Salmon:

• Preheat the oven to 350 degrees F. 
• In a small bowl, whisk together the olive oil, lemon juice, dill, garlic, and salt.  Drizzle over the salmon and let it marinate for 10 minutes.
• Place the salmon on a parchment or foil lined baking sheet, spooning any additional marinade over the filets.
• Bake in the preheated oven for 15-20 minutes.  The salmon is done when it flakes easily.

Salad:

• While the salmon is cooking, make the dressing and prep the vegetables.
• In a bowl or mason jar, whisk together the dressing ingredients.  Set aside.
• To assemble, combine the chopped romaine, cherry tomatoes, cucumber, olives, chickpeas, artichokes, and feta and drizzle with dressing. Toss to combine.
• Serve topped with salmon filets.
• Enjoy!

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