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.  Pro tip: This can easily be baked (at 425° for about 12 - 15 minutes) in a skillet in the oven if you do not have a grill.  

  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Ready-in: 25 minutes
  • 1 pound Salmon
  • 2 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 8 cup Lettuce (washed, chopped)
  • 1.25 cup Sungold or Cherry Tomatoes (sliced)
  • 1 cup Cucumber (diced)
  • 0.5 cup Onion (sliced)
  • 0.5 cup Bell Peppers (diced)
  • 4 ounce Feta Cheese
  • 0.5 cup Optional: Walnuts (lightly toasted & chopped)
  • Gotham Greens Vegan Lemon Basil Dressing (to coat)
  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, and feta. Set aside.
  3. Toss salad with enough dressing to coat the ingredients. Add chopped walnuts if desired.
  4. Evenly divide mixture among two bowls and top with 1 salmon fillet. Drizzle each salmon with more dressing.