Description
A vibrant and healthy Mediterranean Salmon Salad featuring pan-seared salmon filets atop a bed of romaine lettuce, quinoa, tomatoes, red onion, kalamata olives, and toasted almonds, tossed with a zesty lemon-Dijon dressing and finished with crumbled authentic Greek feta cheese. This quick and nutritious salad offers a perfect balance of flavors and textures, ideal for a light lunch or dinner.
Ingredients
Salmon
- 2 salmon filets (4 to 6 oz each, skin-on preferred)
- 1 tsp olive oil (for cooking)
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1 tsp lemon juice (freshly squeezed)
Salad
- 1/2 cup cooked quinoa (cooled to room temperature)
- 1/2 cup grape tomatoes (halved)
- 1 head romaine lettuce (chopped into bite-sized pieces)
- 1/2 cup red onion (thinly sliced, about 1/4-inch)
- 1/4 cup crumbled feta cheese (authentic Greek feta preferred)
- 2 tbsp sliced almonds (toasted for better flavor)
- 2 tbsp kalamata olives (pitted)
Dressing
- 1 tsp maple syrup (optional, adds subtle sweetness)
- 2 tbsp extra virgin olive oil (California Olive Ranch recommended)
- 1 tsp Dijon mustard
- 2 tbsp fresh lemon juice (freshly squeezed preferred)
- Cracked pepper to taste
- Salt to taste
Instructions
- Prepare the Salmon: Pat the salmon filets dry with paper towels. Season both sides with kosher salt and freshly ground pepper. Drizzle 1 teaspoon of olive oil over the fillets and rub it evenly.
- Cook the Salmon: Heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy and the fish is cooked halfway through. Flip and cook the other side for another 3-4 minutes, or until the salmon is cooked through but still moist. Remove from heat and drizzle 1 teaspoon freshly squeezed lemon juice over the fillets. Set aside to rest.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, fresh lemon juice, maple syrup (if using), salt, and cracked pepper until well emulsified.
- Assemble the Salad: In a large bowl, combine the chopped romaine lettuce, cooked quinoa, halved grape tomatoes, thinly sliced red onion, toasted sliced almonds, and pitted kalamata olives.
- Toss the Salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly with the dressing.
- Plate and Garnish: Divide the salad among four plates or bowls. Top each serving with one cooked salmon filet. Sprinkle crumbled feta cheese over each salmon-topped salad for a tangy finish.
- Serve: Serve immediately for best flavor and texture. Enjoy a healthy and delicious Mediterranean-inspired meal!
Notes
- To toast almonds, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- Cook quinoa ahead of time and cool to room temperature for better texture in the salad.
- Use fresh lemon juice for the brightest flavor in the dressing and finishing salmon.
- This recipe scales easily for more servings; adjust salmon and salad ingredient quantities accordingly.
- Can be served warm or chilled depending on preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
