Protein-packed salads like this Mediterranean Diet Salmon Salad, never go out of season. Packed with farmers market produce and delicious, tender salmon, then topped with a homemade Greek vinaigrette.
Fiber-rich, protein-packed salads are always in season!
You can easily swap out the vegetables depending on the season. I like to use more raw vegetables in the spring and summer and roasted or cooked vegetables in the fall and winter. Whenever I’m building a salad, I always make sure to have a balance of protein, fat, and fiber. Great sources of protein include salmon, tempeh, and tofu. Healthy fats include avocado, olive oil, and nuts. Lastly, fiber sources are any greens, vegetables, and seeds.
Satisfying salads are all about the textures. Adding different elements of crunchy and creamy help to add more dimension to salads. In this Mediterranean Salmon Salad, I added crunchy cucumbers, sunflower seeds, and creamy avocado. Of course, the salmon is the star of the show!
How do you cook the salmon?
One of the easiest ways to cook salmon is baking it in the oven with a little sprinkle of salt and pepper. Simply line a baking sheet or dish with parchment paper, then season the salmon with a little salt and pepper. Bake at 400ºF for roughly 20 minutes, depending on how thick the filet is. The fish should be tender and flaky. The best part? The clean-up is super easy since you can just roll up the parchment paper and toss it. Perfect for those quick weeknight dinners when you don’t have time to spend hours in the kitchen.
Ingredients
- 2 cups romaine lettuce, chopped
- 2 cups mixed greens
- 1 large cucumber, diced
- 1/2 cup cherry tomatoes
- 1/2 red onion, sliced
- 1 avocado, sliced or cubed
- 1/3 cup pitted Kalamata olives
- 1/4 cup sunflower seeds
- 1 lb skinless salmon fillet
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 2 tbsp fresh parsley, chopped
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper and place salmon on the baking sheet.
- Bake salmon for roughly 20 minutes, you might have to bake it a little longer depending on how thick the fillet is.
- While salmon is baking, prepare salad by chopping up romaine lettuce, cucumbers, cherry tomatoes, red onion, and avocado.
- Make the dressing by adding olive oil, lemon juice, red wine vinegar, parsley, garlic, oregano, salt, and pepper to a glass jar. Whisk together and set aside.
- Once salmon is cooked, assemble salad and drizzle with dressing. Sprinkle sunflower seeds on top to finish it off.
Notes
Home Chef Tip: If you have extra dressing leftover, store in a mason jar in the refrigerator so you can easily shake it up before using it again.
We hope you love this Mediterranean Diet Salmon Salad from SoFabFood Home Chef, Nicole from Living Well with Nic. If you enjoyed this simple and healthy recipe, you can find more like it by visiting our Salad Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
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