Greek Salad with Seared Salmon
/Greek salad is one of my all-time favorite main courses. Eaten vegetarian, it's inherently healthy between the diverse array of vegetables and extra-virgin olive oil. I also love adding a hefty block of feta cheese on top!
When I know I need a few extra omega-3s in my diet, however, there's no better choice than a Greek salad with seared salmon.
For the pescatarian version, I typically use a little less feta and dressing than usual to keep the overall calorie count down - just because it's salad doesn't mean it's low calorie! The salmon adds an extra dimension of flavor that marries well with the salad greens and makes for quite the balanced meal.
Every time I eat Greek salad, I feel slightly euphoric, similar to the "runners high" after a challenging workout. I can almost feel the nutrients running through my veins. I guarantee you will feel healthier after making this recipe and hope that this one will become a staple in your kitchen!
Greek Salad with Seared Salmon
Time: 25 Minutes
Serves 4
Ingredients
½ cup extra virgin olive, oil divided
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tsp dried oregano
Kosher salt and freshly ground black pepper
4 (6-ounce) skin-on salmon fillets
2 heads butter lettuce leaves
½ English (seedless) cucumber, thinly sliced
1 small red onion, thinly sliced
12 Kalamata olives
3 medium vine ripe tomatoes, sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 cup crumbled feta cheese
Directions
In a small bowl, whisk together ¼ cup olive oil, lemon juice, balsamic vinegar, and oregano. Season with kosher salt and freshly ground black pepper to taste. Set aside.
Coat the salmon fillets with 1 tbsp olive oil. Season evenly with kosher salt and freshly ground black pepper.
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-low heat. Increase the heat to medium-high and add salmon in two batches, skin-side up. Sear salmon until the fillets are golden brown, about 3-4 minutes, then turn over and cook on the opposite side until browned and the internal temperature reaches 140F. Remove from heat and keep warm.
Plate lettuce leaves and top with cucumbers, red onions, olives, tomatoes, and bell peppers. Top salad with warm salmon fillets. Sprinkle with feta on top and drizzle reserved dressing. Enjoy!
If you loved this recipe, you will enjoy my recipes for The Real Deal Greek Salad, Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette, and Steak & Arugula Salad.
