Name: Mediterranean Salmon Salad with Lemon-Herb Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets (about 5 oz each); 1 tbsp olive oil; Salt and freshly ground black pepper, to taste; 1 tsp dried oregano; 4 cups mixed salad greens (arugula, baby spinach, romaine); 1 cup cherry tomatoes, halved; 1/2 cucumber, sliced into half-moons; 1/4 red onion, thinly sliced; 1/4 cup Kalamata olives, pitted and halved; 1/4 cup feta cheese, crumbled; 2 tbsp fresh dill, chopped; 1 lemon (zest and juice); 1 tsp Dijon mustard; 1 garlic clove, finely minced

Mediterranean Salmon Salad with Lemon-Herb Vinaigrette

RusticMelon7775

This Mediterranean Salmon Salad is a vibrant, flavor-packed meal that shines with fresh summer produce and zesty lemon-herb vinaigrette. Oven-roasted salmon is seasoned with oregano and lemon, then layered over crisp greens, juicy tomatoes, crunchy cucumbers, briny olives, and creamy feta. The lemon-dill vinaigrette ties everything together, creating a harmonious blend of flavors and textures. This salad is satisfying yet light, perfect for a warm Minnesota evening or a nourishing lunch. The combination of roasted salmon and Mediterranean ingredients offers both comfort and a taste of summer, with every bite bursting with freshness.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat salmon fillets dry. Drizzle with 1/2 tbsp olive oil, season with salt, pepper, dried oregano, and a sprinkle of lemon zest.
Place salmon on prepared baking sheet. Bake for 10-12 minutes, or until just cooked through and flaky. Cool slightly, then break into large chunks.
In a small bowl, whisk together remaining 1/2 tbsp olive oil, juice from half the lemon, Dijon mustard, minced garlic, salt, pepper, and half of the chopped dill. Taste and adjust seasoning.
In a large mixing bowl, combine salad greens, cherry tomatoes, cucumber, red onion, olives, and feta. Drizzle half the vinaigrette over the salad and gently toss to coat.
Divide salad onto plates. Top with salmon chunks and remaining dill. Drizzle with remaining vinaigrette and a final squeeze of lemon juice. Serve immediately.