Mediterranean Salmon Salad

This Mediterranean Salmon Salad is a symphony of flavors and textures, with tender oven-baked salmon, crunchy vegetables, and fragrant herbs, all tied together with a zesty lemon vinaigrette. A refreshing and healthy dish perfect for a light lunch or dinner, with plenty of flavor to go around!

Ready Time

30 mins

Yields

8 servings

Ingredients

1/2 pound skinless and boneless salmon fillet, cut into 1-inch pieces
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/2 cup diced red onion
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/4 cup crumbled feta cheese
Salt and pepper, to taste

Instructions

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper or aluminum foil, and arrange the salmon pieces on it.

Drizzle with 2 tablespoons of olive oil and sprinkle with minced garlic.

Season with salt and pepper to taste.

Bake in the preheated oven for 12-15 minutes, or until cooked through.

While the salmon is baking, prepare the salad.

In a large bowl, whisk together the remaining 6 tablespoons of olive oil and 1/4 cup of lemon juice.

Add the chopped parsley, dill, and mint to the bowl and stir to combine.

Once the salmon is cooked, let it cool slightly before flaking it into large chunks.

Add the diced red onion, cucumber, and red bell pepper to the bowl with the herb mixture.

Stir gently to combine.

Add the flaked salmon to the bowl and toss gently to combine with the salad.

Crumble the feta cheese over the top and toss once more.

Season the salad with salt and pepper to taste, then cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled, dividing the salad among 8 plates or containers.

Notes

For the salmon, make sure to pat it dry with paper towels before baking to help the seasonings stick. Use high-quality extra-virgin olive oil for the best flavor.

Don’t overmix the salad when combining the ingredients, you want to keep it fresh and light.

You can customize the amount of garlic to your taste, but mincing it will help distribute the flavor evenly. If you’re not a fan of strong herbs, start with a smaller amount and adjust to taste.

Letting the salad sit for at least 30 minutes will help the flavors meld together, but it’s even better if you can make it a few hours ahead of time.

You can serve this salad as a light lunch or as a side dish for a larger meal, it’s very versatile. This recipe makes 8 servings, but you can easily double or triple the recipe if you need to feed a larger crowd.