Salmon Greek Salad with Lemon Basil Dressing


35 min




  • 16 ounces salmon fillets, four 4-ounce pieces, Olive oil, as needed, Kosher salt, as needed, Black pepper, 8 cups lettuce, romaine, spinach or kale, 1 cup tomatoes, chopped, 1 cup cucumber, diced, ¼-inch thick, ½ cup red onion, thinly sliced, ½ cup red bell pepper, diced, ¼-inch thick, 4 ounces feta cheese, crumbled


1. Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat. 2. Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates. 3. Once the grill is nice and hot, add the salmon fillets. Cook uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F). 4. Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove the skin if still attached. 5. In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside. 6. Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender. 7. Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds. Add more salt and pepper as desired.