Greek Salad With Grilled Salmon Recipe

Name: Greek Salad With Grilled Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salmon; 4 (5 ounce) skinless salmon fillets; salt and pepper; 1 tablespoon extra-virgin olive oil; 1 tablespoon of fresh minced garlic; 1 teaspoon oregano; olive oil, for brushing on the grill; For the Greek Salad; 3 tablespoons red wine vinegar; 1/4 cup olive oil; 1 head romaine lettuce, torn into pieces; 4 small tomatoes, cut into wedges; 1 English cucumber, halved lengthwise, sliced crosswise; 1/2 cup pitted kalamata olive; 1 small red onion, sliced thin; salt and pepper; 4 ounces feta cheese; 1 tablespoon chopped fresh flat-leaf parsley

Servings: persons

For the Salmon
4 (5 ounce) skinless salmon fillets
salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon of fresh minced garlic
1 teaspoon oregano
olive oil, for brushing on the grill
For the Greek Salad
3 tablespoons red wine vinegar
1/4 cup olive oil
1 head romaine lettuce, torn into pieces
4 small tomatoes, cut into wedges
1 English cucumber, halved lengthwise, sliced crosswise
1/2 cup pitted kalamata olive
1 small red onion, sliced thin
salt and pepper
4 ounces feta cheese
1 tablespoon chopped fresh flat-leaf parsley

1
To make the salmon: Prepare barbecue for medium-high heat.
2
Sprinkle salmon with salt and pepper. Rub olive oil, minced garlic and dried oregano over salmon to coat well.
3
Once grill is smoking hot, brush grill rack with olive oil and place salmon on the grill.
4
Cook for 4 minutes without lifting or turning salmon. This will help give salmon a good sear of nice grill marks and make it easier to move.
5
Starting at corner of salmon nearest to you, slide a long metal spatula under salmon, turn it over and cook until salmon is just cooked through and all but the very center is opaque.
6
Meanwhile, to make the Greek salad: Place the red wine vinegar in large bowl. Slowly add olive oil and whisk continually to blend. Season vinaigrette to taste with salt and pepper.
7
In large salad bowl, toss lettuce, tomatoes, cucumber, olives and onions with enough vinaigrette to coat. Season salad to taste with salt and pepper.
8
Divide salad among 4 plates. Crumble feta cheese over salads.
9
Top salads with grilled salmon fillets. Sprinkle with parsley.
10
Drizzle some of remaining vinaigrette over salmon, sprinkle with parsley and serve immediately.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the Salmon, 4 (5 ounce) skinless salmon fillets, salt and pepper, 1 tablespoon extra-virgin olive oil, and more.

Yes, Greek Salad With Grilled Salmon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Salad With Grilled Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions