Description
A vibrant and healthy Mediterranean Salmon Salad combining flaky pan-seared salmon with fresh Romaine lettuce, cucumbers, cherry tomatoes, artichoke hearts, kalamata olives, and crumbly feta cheese, tossed in a zesty lemon-olive oil dressing. This quick and flavorful salad is perfect for a nutritious lunch or light dinner.
Ingredients
Salmon
- 1 pound salmon
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons olive oil, divided
Salad
- 4 cups chopped Romaine lettuce
- 3 Persian cucumbers, sliced
- 2 cups cherry tomatoes, halved
- 1 (14.5 ounces) can artichoke hearts, drained and halved
- 1/2 cup pitted kalamata olives
- 2 ounces crumbly feta cheese
Dressing
- 1 tablespoon freshly squeezed lemon juice
- Remaining 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Season the Salmon: Pat the salmon dry with paper towels to remove excess moisture. Sprinkle 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper evenly over the salmon to season it thoroughly.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Reduce heat to medium, then place the salmon skin-side down. Cook for 5 minutes, then flip and cook an additional 2 to 4 minutes until the salmon flakes easily with a fork or registers 145°F on an instant-read thermometer.
- Rest and Flake the Salmon: Remove the cooked salmon from the skillet and place it on a cutting board to rest and cool slightly. Once cooled, gently flake the salmon into bite-sized pieces using a fork or your fingers.
- Assemble the Salad: On a large serving platter, spread out the Romaine lettuce, sliced cucumbers, halved cherry tomatoes, drained and halved artichoke hearts, and kalamata olives. Arrange the flaked salmon pieces evenly on top of the salad. Sprinkle the crumbly feta cheese generously across the salad.
- Make the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 1 tablespoon freshly squeezed lemon juice, the remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until emulsified.
- Toss and Serve: Pour the dressing over the salad and gently toss to combine all ingredients and coat them evenly in the dressing. Serve immediately for the freshest flavor.
Notes
- Use fresh, high-quality salmon for the best flavor and texture.
- Be careful not to overcook the salmon to keep it moist and flaky.
- Feel free to substitute kalamata olives with green olives if preferred.
- This salad can be served as a main meal or as a hearty side dish.
- Leftovers can be kept refrigerated in an airtight container for up to 2 days; add dressing just before serving to maintain crispness.
