Greek Salmon Salad with Feta, Olives, and Lemon-Dill Dressing

This Greek Salmon Salad is full of fresh vegetables and topped with pan-seared salmon. Crisp Romaine lettuce, Roma tomatoes, olives, cucumber, red onion and a quick homemade Greek dressing pair beautifully with the fish.

Bright, colorful salads like this one are a joy to make and eat. Fresh cucumber, tomatoes, red onion and Romaine lettuce combine with sliced olives, feta cheese and a tangy homemade dressing for a wholesome lunch. Add a juicy pan-seared salmon fillet and you have a complete, satisfying meal. If you prefer, you can swap the pan-seared salmon for a Parmesan-crusted salmon prepared in the oven or air fryer — both methods are easy and delicious.

Ingredients (your shopping list)

• 8 oz salmon (skinless)
• 1 tablespoon olive oil (for searing)
• Salt and pepper
• 4 cups chopped Romaine lettuce
• 3 Roma tomatoes, chopped
• ½ cup sliced red onion
• 1 cup chopped cucumber
• ½ cup sliced olives
• ⅓ cup feta cheese

Greek Dressing

• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon minced garlic (or ½ teaspoon garlic powder)
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon Dijon mustard

How to make Greek Salmon Salad

• Prepare the vegetables: chop the cucumber and tomatoes, slice the red onion and olives, and chop the Romaine lettuce. Place them in a large bowl with the feta.
• Season the salmon on both sides with salt and pepper. Heat 1 tablespoon olive oil in a skillet (cast iron works well). Sear the salmon 3–4 minutes per side, until cooked through. Remove from the pan and let rest for a few minutes, then slice or flake.
• Make the dressing: in a small jar or bowl whisk together the ¼ cup olive oil, lemon juice, honey, minced garlic, dried oregano, salt, pepper and Dijon mustard until emulsified.
• Toss the salad with the dressing just before serving, then top with the seared salmon.

Notes and storage

This salad is best assembled just before serving so the lettuce stays crisp. If you need to make it ahead, store the dressing in a separate container and keep the dressing and salmon refrigerated. The components will keep in the fridge for up to 2 days; toss with dressing and add the salmon before serving.

Time, servings and nutrition (approx.)

• Prep time: 15 mins
• Cook time: 10 mins
• Total time: 25 mins
• Servings: 2
• Calories: ~674 kcal per serving

Instructions (concise)

1. Season salmon with salt and pepper. Heat oil and sear salmon 3–4 minutes per side until cooked through. Rest briefly, then slice.
2. Combine Romaine, tomatoes, cucumber, olives, red onion and feta in a large bowl.
3. Whisk dressing ingredients (olive oil, lemon juice, honey, garlic, oregano, salt, pepper, Dijon) until combined and pour over the salad. Toss to coat.
4. Top the dressed salad with the seared salmon and serve immediately.

More salad ideas

• Roasted Sweet Potato Black Bean Quinoa Salad
• Easy Broccoli Salad
• Avocado Tuna Salad
• Chicken Cobb Salad

If you try this recipe, take a photo and share it on Instagram — tag @crunchycreamysweet so it can be seen and commented on!