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A vibrant Greek salmon salad with baked salmon fillet, romaine lettuce, tomatoes, cucumbers, olives, feta, and lemon-mint vinaigrette.

Greek Salmon Salad Recipe – Baked Salmon with Feta, Olives & Lemon-Mint Vinaigrette

This Greek Salmon Salad Recipe is a wholesome Mediterranean-inspired dish that’s perfect for lunch or dinner. Featuring perfectly baked salmon fillets seasoned with oregano and olive oil, it’s layered over crisp romaine lettuce, juicy grape tomatoes, cucumbers, bell peppers, shallots, and briny Kalamata olives. A bright lemon-mint vinaigrette ties it all together, with blocks of creamy Greek feta adding richness. Ready in under 20 minutes, this salad is high in protein, loaded with Omega-3s, and bursting with bold flavor. Ideal for meal prep, light dinners, or heart-healthy eating.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine Greek-Inspired, Mediterranean
Servings 4
Calories 450 kcal

Equipment

  • Grill, oven, or skillet
  • Mixing bowls
  • Whisk
  • Cutting board and knife
  • Serving platter or bowls

Ingredients
  

Salad Base:

  • 4 salmon fillets (wild-caught preferred)
  • 6 cups mixed greens or romaine
  • 1 cup cherry tomatoes (optional for low-carb)
  • 1 cucumber, sliced
  • ½ red onion, thinly sliced
  • 1 bell pepper, chopped
  • ½ cup Kalamata olives
  • ½ cup crumbled feta (block preferred)
  • Optional: 1 avocado, sliced

Dressing:

  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions
 

  • Cook Salmon: Season fillets with salt, pepper, and olive oil. Grill, bake at 400°F (200°C), or pan-sear until cooked through (about 4–5 minutes per side). Let rest.
  • Prepare Salad: Chop vegetables and arrange over greens in a large bowl or platter.
  • Make Dressing: Whisk olive oil, lemon juice, garlic, oregano, mustard, salt, and pepper until emulsified.
  • Assemble: Toss salad with dressing. Top with salmon, feta, olives, and avocado if using.
  • Serve: Drizzle extra dressing over salmon and garnish with herbs or lemon wedges.

Notes

  • Use freshly grilled salmon for best texture and flavor.
  • Keep dressing separate for meal prep.
  • Add quinoa or farro for a grain bowl twist.
  • Make vegan with grilled tofu or chickpeas.
  • Store in airtight container for up to 3 days.
  • Reheat salmon gently or serve cold.
 
Keyword Greek salad, healthy lunch, low carb, meal prep, Mediterranean diet, salmon salad