Mediterranean Salmon Salad That Will Brighten Your Day

This Mediterranean Salmon Salad combines vibrant vegetables with tender salmon and zesty dressing, making it a delicious and healthy dish.

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Prep Time 15

Cook Time 14

Resting Time 2

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Vinaigrette

1/4 cup Extra Virgin Olive Oil Substitute with avocado oil for a different flavor.
2 tablespoons Red Wine Vinegar Apple cider vinegar works as a substitute.
1 tablespoon Dijon Mustard Try whole grain mustard for extra texture.
1 tablespoon Honey Use maple syrup for a vegan option.
2 tablespoons Lemon Juice Use fresh juice for the best flavor.
1 teaspoon Dried Oregano Fresh oregano can also be used.
to taste Kosher Salt Sea salt creates the best flavor.
to taste Black Pepper Freshly ground pepper enhances flavor.

Salad

1 pound Wild Caught Salmon Fillet Can substitute with grilled chicken breast or shrimp.
1 cup Marinated Artichokes Canned artichokes can be used if marinated ones are unavailable.
1/2 cup Kalamata Olives Substitute with green olives for a different profile.
1/2 cup Feta Cheese Goat cheese can be an alternative.
1 small Mini Cucumber Any cucumber variety works well.
1/2 cup Sun-Dried Tomatoes Fresh tomatoes can be a less intense substitute.
2 cups Radicchio Feel free to use any salad greens you prefer.
2 cups Romaine Lettuce Feel free to use any salad greens you prefer.
1/4 cup Mint Fresh herbs enhance flavor.
1/4 cup Basil Fresh herbs enhance flavor.
1 tablespoon Orange Zest Substitute with lemon zest for a different citrus note.

Equipment

Oven
Baking Sheet
Mixing bowl
Whisk

Method

Instructions

Preheat your oven to 450°F (232°C). Prepare a greased baking sheet for the salmon.
Place the wild-caught salmon fillet skin-side down on the greased baking sheet. Drizzle with olive oil, season with salt, pepper, and lemon juice.
Bake the salmon for 11–14 minutes, until opaque and flakes easily.
Whisk together vinaigrette ingredients until smooth and set aside.
In a large salad bowl, mix together torn radicchio, chopped romaine, and fresh basil.
Break the baked salmon into large pieces and add to the salad. Layer in artichokes, olives, sun-dried tomatoes, feta, and cucumber.
Sprinkle fresh mint and orange zest, then drizzle the vinaigrette on top. Toss gently to combine.
Serve immediately as a main dish or side salad.

Nutrition

Serving: 1saladCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Use fresh ingredients for best flavor. Adjust seasoning before serving.

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