This Greek salmon salad is seared salmon fillets with cucumber, tomato, olives, red onion, avocado and feta cheese, all tossed in a garlic and herb dressing. A lighter meal option that’s fresh, colorful and totally delicious!
INGREDIENTS :
FOR THE SALAD:
1 pound salmon fillets 3-4 ounces each
1 teaspoon dried italian seasoning
salt and pepper to taste
2 teaspoons olive oil
4 cups romaine lettuce chopped
1 cup cherry tomatoes halved
1 cup cucumber quartered and sliced
1/2 cup kalamata olives halved
1/4 cup red onion thinly sliced
1/3 cup feta cheese crumbled
1/4 cup fresh dill minced
1/2 cup green bell pepper chopped
1 avocado peeled, pitted and sliced
FOR THE DRESSING:
1/4 cup olive oil
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried oregano
salt and pepper to taste
INSTRUCTIONS :
1.Season the salmon fillets with the Italian seasoning, salt and pepper.
2.Heat the 2 teaspoons olive oil in a large pan over high heat.
3.Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
4.While the salmon is cooking, place the lettuce, tomato, cucumber, olives, red onion, feta, dill and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
5.In a small bowl, whisk together all the ingredients for the dressing.
6.Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.
