Mediterranean Salmon Salad, pan seared and served with a fresh green salad with cherry tomatoes, olives, healthy fats and protein and a stunning balsamic vinaigrette.
This is such a breath of fresh air as we head into summer and leave behind all the delicious comfort food. It's been getting warmer faster and before you realize, it will be too hot to even put the oven on. In saying that however, the days are hot throughout summer yet we still love the whole Christmas holiday food effect hot ovens or not!
This is my family size portion Mediterranean Salmon Salad which is the summer version of my winter chickpea Mediterranean Salad. Still healthy and delicious but lighter.
Reasons To Love This Salad
- Perfect for brunch, lunch or add more protean and serve it for dinner.
- Easy family size salad or meal.
- Healthy and light way to feed your family.
- Quick and super delicious, taking all of 20 minutes to get together.
Mediterranean Salmon Salad Ingredients
This salad serves 4 with ample for everyone, the only thing you may want to add is an additional salmon. Since this is the only protein in the salad, it should be plenty filling unless you're serving it with quinoa or side grilled chicken.
Here's what you'll need;
Salmon - We are pan searing the salmon with olive oil, unsalted butter, fresh lemon, fresh black pepper and a generous coating of Mediterranean seasoning with lots of basting until golden brown.
Romaine Lettuce - Fresh and pretty with a mild taste but any lettuce works here.
Cherry Tomatoes - I love the mixed summer colors of the cherry tomatoes and they're always so nice and juicy. Half them if they're too big.
Red Onion - Always adds a lovely crunch for texture and a pop of more color.
Avocados - Talk about a fruit (yes it's a fruit) that has dominated in it's industry!:) Wow, this is very popular one and it adds a nice dreamy creamy texture to the salad.
Feta Cheese - I couldn't leave it out, this is a Mediterranean salad after all 🙂 The feta cheese also adds a zing and creaminess.
Kalamata Olives - For the same reason as above, Mediterranean salad and a bit of salty taste.
Vinaigrette - A mix of olive oil, salt and pepper, Mediterranean seasoning, sea salt, balsamic, maple syrup and capers.
Lemon Wedges - Fresh lemon over this still makes my mouth water!
How To Make Mediterranean Salmon Salad
Step1. Dry your salmon with a kitchen tea towel / paper and season it with salt and pepper and the 100% natural Mediterranean seasoning. Heat a large enough (or do one at a time) non stick pan with olive oil and add the butter, let it melt and heat. With the stove on medium heat, place your salmon skin side down into the butter and oil and don't move it. Let it sear into a nice crispy skin, 4 minutes approximately. When you're happy with it, gently flip it over and sear the other side.
Step 2. Add your salad ingredients to a large salad bowl, but first you need to prep them.
While the salmon cooks, add all the vinaigrette ingredients into a jar or jug and give it a good shake / whisk. With the dressing done and set aside, prep all the salad ingredients. Chop the heads of the romaine lettuce and discard, separate the leaves and rinse them, leave to drain in a colander. Rinse and half the cherry tomatoes, get the olive out, pat the feta cheese dry and cut it into cubes, rinse the cucumber and chop small to medium wedges. Thinly slice the red onion and avocados.
Step 3. Once the salmon is cooked and cooled down, 1 to 2 minutes, place it over the salad and enjoy!
Variations To This Mediterranean Salmon Salad
Veggies Use whatever veggies you have on hand you don't need to add cucumber for example if you don't have it. If you have bell peppers, use them I can tell you they are delicious in this salad!
Lettuce There are loads of summer lettuce options that you can use, the romaine is beautiful though and so crisp!
Salmon is wonderful but not as affordable as chicken so you decide. Trout is also a really good option for a protein. What also works is tuna, quinoa or even red kidney beans. Work with what you have, always.
Herbs I added fresh finely chopped parsley to the salmon but you can also add fresh herbs to this salad.
Bell pepper salad and spicy salmon
This seared salmon salad is perfect on its own because it really does have the salmon/trout/avocados that give you your healthy fats along with plenty fiber and loads of nutrition elements. It would depend on when you're serving if it's an early brunch then maybe just some crunchy Ciabatta Bread. For dinner or a big lunch then go with store bought wraps and a dip (I love my dips!) or Baked Potato Wedges even something like Fluffy Quinoa! Talking of which you can take a look at this Salmon, Quinoa and Chickpea Salad for ideas too.
Tips and Suggestions
Salmon If you don't find salmon go with trout it's got a lower fat content compared to salmon but is still a healthy alternative. Trout can also be a little more affordable than salmon. I often buy trout rather than salmon since trout is actually it's a fresh water fish and not a salt water fish like salmon.
Baste baste baste the salmon as it's cooking skin side down, the butter and oil adds so much flavor!
Red onion when sliced using a mandarin can be more pleasant with less of a burn to the taste as opposed to thicker slices. If you don't have a mandarin just try and cut the slices as thin as you possibly can.
More Salmon Recipes
- Pan Seared Salmon
- Salmon And Rice
- Salmon, Quinoa and Chickpea Salad
- Creamy Smoked Salmon and Pasta Recipe
More Family Filling Recipes
- Mediterranean Farfalle Salad
- Mediterranean Salad
- Family Quinoa Salad
- Avocado Caprese Salad on Toast
- Pesto Pasta Salad
- Red Cabbage And Corn Salad
For more summer recipe ideas take a look at my summer collection.
If you make this salad this is my Instagram, so let me know by sharing your recipe and tagging me because that's how I'll be sure to see it. You can also leave a comment and star rating below for the recipe, thank you.
Mediterranean Salmon Salad
- ½ cup olive oil
- 1 whole fresh lemon juice it's just over 2 Tablespoons
- 2 tbsps. sherry vinegar
- 1 tbsp. vino cotto
- ¼ cup balsamic vinegar
- 1 teaspoon Mediterranean spice
- salt and pepper to taste
- 1 tbsp. maple syrup
- 250 grams salmon
- 200 grams romaine lettuce leaves stems removed
- 1 cup cherry tomatoes halved
- ½ cucumber diced
- 1 red onion ½ for an extra large one, sliced
- 1 Avocado sliced
- ½ cup feta cheese wedges or cubed
- 1 cup Kalamata olives
- lemon wedges and Italian parsley to serve
- Season the salmon both sides. Heat a non stick pan and coat with a layer of olive oil, about 2 to 3 tablespoons. Once heated fry the salmon skin side down first and about 4 minutes on each side.
- Meanwhile, prepare the salad ingredients and mix into a large salad platter or bowl.
- Pull the salmon apart with a fork and arrange over the salad. Drizzle the dressing, salt and pepper, fresh lemon slices and fresh Italian parsley.