Greek Salmon Salad
Greek Salmon Salad is full of artichokes, garbanzo beans, feta cheese, a light lemon vinaigrette and perfectly roasted Greek salmon.
Prep Time25 minutes mins
Cook Time20 minutes mins
Total Time45 minutes mins
Course: Salad
Cuisine: American, Greek
Servings: 4 servings
Calories: 822kcal
Salmon
- 16 ounces salmon cut into 4 ounces portions
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- 3 cloves minced garlic
- ½ teaspoon salt
Lemon Vinaigrette Dressing:
- ⅓ cup olive oil
- 3 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon 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
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!
Calories: 822kcal | Carbohydrates: 45g | Protein: 43g | Fat: 53g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Cholesterol: 113mg | Sodium: 2236mg | Potassium: 1389mg | Fiber: 14g | Sugar: 10g | Vitamin A: 8206IU | Vitamin C: 23mg | Calcium: 422mg | Iron: 6mg