Recipes

Mediterranean Salmon Salad

by StudioLink's Diet.
June 24, 2025
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Made by Fit Medi

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Why This Mediterranean Salmon Salad Is a Fresh, Feel-Good Meal

Bright, colorful, and packed with wholesome ingredients, this Mediterranean salmon salad brings together flaky baked salmon, crisp vegetables, briny olives, and creamy feta over a bed of fresh greens. Finished with a zesty homemade dressing and a squeeze of lemon, it’s a light yet satisfying meal that’s perfect for lunch, dinner, or meal prep. Ready in under 30 minutes and full of protein, healthy fats, and vibrant Mediterranean flavor.

Ingredients:

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Salmon + Salad
  •   1 salmon filet (6-8 oz) (skin on or off)
  •   1 tbsp olive oil
  •   1/2 tsp salt (to taste)
  •   1/2 tsp pepper (to taste)
  •   5 oz mixed greens
  •   1/2 cup cherry tomatoes (halved)
  •   1/4 cup cucumber (diced)
  •   1/4 cup red onion (thinly sliced)
  •   1/4 cup Kalamata olives (halved)
  •   2 tbsp feta cheese (crumbled)
  •   1 lemon wedge (for serving)
 
Dressing
  •   2 tbsp olive oil
  •   1 tbsp lemon juice
  •   1 tsp Dijon mustard
  •   1/2 tsp dried oregano
  •   1 pinch salt (to taste)
  •   1 pinch pepper (to taste)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

For the Salmon

  1. Preheat the oven: Preheat oven to 400°F (200°C).
  2. Season the salmon: Season salmon with salt and pepper. Drizzle with 1 tbsp olive oil.
  3. Bake: Bake salmon for 12–15 minutes, or until cooked through.

For the Salad & Assembly

  1. Make the dressing: While salmon bakes, whisk together the dressing ingredients.
  2. Build the salad base: In a large bowl, combine mixed greens, tomatoes, cucumber, red onion, and olives.
  3. Add the salmon and feta: Flake baked salmon into bite-sized pieces. Add the salmon and feta cheese to the salad.
  4. Toss and serve: Drizzle with dressing and toss gently. Serve immediately with lemon wedges.

Pro Tips

  • Don’t overcook the salmon: Pull it at 12–15 minutes—it should flake easily but stay moist.
  • Cool the salmon slightly: Letting it rest a couple minutes before flaking keeps it from wilting the greens.
  • Pat the salmon dry: Removing moisture before seasoning helps it bake up cleanly without excess liquid.
  • Dress just before serving: Tossing the salad at the last moment keeps the greens crisp.
  • Use good feta: A block of feta in brine has better flavor and texture than pre-crumbled cheese.
  • Meal-prep friendly: Store the salmon, salad, and dressing separately and assemble when ready to eat.

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