Mediterranean Salmon Salad
Fresh, bright, and packed with flavor, this Mediterranean Salmon Salad is one of those meals that feels both nourishing and a little luxurious. It’s perfect for a light lunch, an easy dinner, or even meal prep when you want something that holds up well in the fridge. Inspired by classic Mediterranean ingredients, this salad balances healthy fats, crisp vegetables, and bold herbs in every bite.
The star of the dish is the salmon. Simply seasoned with olive oil, garlic, lemon, salt, and pepper, the fillets are pan-seared or baked until tender and flaky. Salmon brings richness and protein to the salad while keeping it satisfying without feeling heavy. Let it rest for a few minutes after cooking, then flake it into large pieces so it stays juicy.
The salad base is a colorful mix of chopped romaine or mixed greens, juicy cherry tomatoes, sliced cucumber, and thinly sliced red onion. Kalamata olives add a briny depth, while crumbled feta cheese brings that unmistakable Mediterranean creaminess. Fresh herbs like parsley or dill brighten everything up and make the flavors pop.
To tie it all together, drizzle the salad with a simple lemon-olive oil vinaigrette. Whisk together extra-virgin olive oil, fresh lemon juice, a touch of Dijon mustard, minced garlic, salt, and pepper. The dressing is light, zesty, and lets the ingredients shine without overpowering them.
To assemble, toss the vegetables gently with the dressing, then top with warm or room-temperature salmon and a sprinkle of extra herbs or feta. Serve as is, or pair with warm pita or crusty bread on the side.
This Mediterranean Salmon Salad is fresh, filling, and endlessly adaptable—perfect for when you want a meal that’s healthy, vibrant, and full of flavor.
Mediterranean Salmon Salad
Ingredients
- Leftover cooked salmon
- 3 Cups Romaine lettuce-chopped
- 1/2 Cup Cooked quinoa
- 1/2 Cup Grape tomatoes-chopped
- 1/4 Cup Feta cheese-crumbled
- 1/2 Cup Edamame-cooked
- 1/2 Cup Red bell pepper strips
- 1/4 Cup English cucumber-sliced
- 2 Tbsp Parsley-chopped
SALAD
DRESSING
- 2 Tbsp Olive oil
- 2 Tbsp Lemon juice
- 1 Tsp Dijon mustard
- 1 Tsp Maple syrup
- Salt and pepper to taste
- Or use your favorite bottled dressing
- 1 Carrot Peeled into ribbons
Instructions
- Make dressing by whisking all the dressing ingredients together. Set aside. Refrigerate if not using for 2 hours or more.
- Make the salad by layering the ingredients in a bowl.. Add the dressing and toss.
- Top with your cooked salmon and enjoy!