Salmon Greek Salad with Lemon Basil Vinaigrette
Grilled salmon, combined with crisp vegetables and a tangy lemon basil vinaigrette is bursting with flavor, and makes this Salmon Greek Salad one you don't want to pass up!
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Servings: 4 servings
Ingredients
For the Salmon and Salad
- 1 lb salmon fillets (four 4-ounce pieces)
- salt and pepper, to taste
- 1 Tbsp olive oil
- 8 cups salad mix of choice (romaine, spinach or kale)
- 1 cup cherry tomatoes, halved
- 1 cucumber peeled, halved, and sliced
- 1/2 cup red bell pepper diced, ¼-inch thick
- 4 oz feta cheese, crumbled
For the Lemon Basil Vinaigrette
- zest and juice of 1 lemon
- 1/2 cup olive oil
- 1 Tbsp dijon mustard
- 1 tsp honey
- 2 cloves garlic, minced
- 8 fresh basil leaves
- 1/2 tsp dried oregano (or 1 tsp fresh)
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Lightly season both sides of the salmon fillet with salt and pepper.
- Heat olive oil in a grill pan or skillet over medium-high heat. Once hot, add the salmon, skin-side down, and sear for 2-3 minutes. Gently flip, and sear the other side for 2-3 minutes. During this time, use tongs to gently remove the skin. Flip one more time and cook an additional 2-3 minutes, or until cooked to your desired liking.
- Meanwhile, to make the lemon basil vinaigrette, combine lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender, and blend on high until well-combined. Dressing will be a little thick and opaque in color. Taste and add more salt and pepper, if desired.
- To assemble the salad, divide the salad mix among 4 bowls. Top with a salmon fillet, and 1/4 of the tomatoes, cucumber, red bell pepper, and feta. Top with desired amount of dressing (I say the more, the better!) and devour!
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