When it comes to enjoying a healthy, flavorful, and vibrant meal, nothing beats a Greek salmon salad. This dish combines the rich traditions of Greek cuisine with the heart-healthy benefits of salmon, making it a perfect choice for anyone looking to enjoy a nutritious meal that’s also a feast for the senses.

Ingredients:

Salmon fillets

Salad
2-3 tomatoes
2 cucumbers
1 small red onion
250g/8oz Greek feta cheese.
1 cup Kalamata Olives 
Lettuce, chopped

1 green bell pepper

Greek Salad Dressing

1 tsp dried oregano
¼ tsp salt (or ½ tsp Kosher salt)
Freshly ground black pepper
Juice of 1 lemon
6 tbsp Greek Extra Virgin Olive Oil

Directions:

Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat. 

Heat a grill pan to medium-high. Add a small amount of oil on a folded piece of paper towel, and then carefully grease the grill grates. Once the grill is hot, add the salmon fillets. Cook uncovered for about 4 to 5 minutes on each side until flaky.

Remove the salmon from the grill and transfer to a clean plate. Cover to keep warm.

Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set aside for 5 minutes to let the flavours infuse.

Cut each tomato into wedges.

Slice the cucumbers into thick slices. Or if they are thick cucumbers, slice the cucumber in half vertically, then slice.

Peel and finely slice the red onion. I keep it in rings – you could cut it in half then slice.

Cut feta and bell pepper into small cubes.

Place the chopped Lettuce, tomato, cucumber, onion, bell pepper, feta and olives in a bowl, top with the salmon fillet, sprinkle with oregano then pour over dressing and serve.