Salmon Salad with Lemon Basil Dressing

Light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon.

  • Serves: 2
  • Cook Time: 30 minutes
  • 1 pound Salmon
  • Olive Oil
  • Kosher Salt
  • Black Pepper
  • 8 cup Lettuce
  • 1 cup Tomato (chopped)
  • 1 cup Cucumber (diced)
  • 1/2 cup Onion (sliced)
  • 1/2 cup Bell Peppers (diced)
  • 4 ounce Feta Cheese
  • 1/2 cup Walnuts
  • 1/4 cup Lemon Juice
  • Lemon Zest (from 1 lemon)
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Honey
  • 2 cloves Garlic
  • 8 leaves Basil
  • 1/2 teaspoon Oregano
  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. 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 with the oil. Once the grill is nice and hot, add the seasoned salmon fillets. Cook salmon uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F). Remove the salmon from the grill and transfer to a clean plate, cover to keep warm
  2. In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese and walnuts. Set aside
  3. In a separate bowl, add lemon juice, zest, 1/2 a cup of olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper. Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds. Add more salt and pepper as desired
  4. Toss salad with enough dressing to coat the ingredients, you will have extra dressing. Evenly divide mixture among four bowls and top with 1 salmon fillet. Drizzle each salmon with more dressing
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