CATEGORIES
Summer

Salmon Greek Salad

Prep:
20 m
Cook:
10 m
Ready in:
30 m
Yum
Salmon Greek Salad with Lemon Basil Dressing
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INGREDIENTS
Servings: 4
16 ounces salmon fillets
16
olive oil, as needed
1
8 cups lettuce, (romaine, spinach or kale)
8
1 cup tomatoes, chopped
1
1 cup cucumber
diced, ¼-inch thick
1/2 cup red onion, thinly sliced
1/2
1/2 cup red bell pepper, diced
¼-inch thick
feta cheese, crumbled
4 ounces
1/2 cup walnuts, roughly chopped
1/2
DIRECTIONS
  • 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 grates 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. Remove skin if still attached. In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.
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