Inspired by a menu item from one of my favorite spots in Richmond, this Mediterranean salmon salad is loaded with flavor, incredibly healthy and gluten-free.
Does it take you all a little bit to get adjusted to daylight saving time? I always forget that it takes me a couple days to get back on schedule. It’s like traveling across time zones… without going anywhere! It’s worth the struggle though because I feel like when we reach the start of daylight saving, spring is near. Even though it snowed earlier this week, I love that the days feel longer and the sun is shining! Spring will be here in no time. Or so I keep telling myself 😉
Now on to this recipe! I’m so excited about this one, you guys. It is SO good and reminds me of warmer days. Whenever I go to The Daily Kitchen and Bar, I get the Mediterranean salad and add salmon. It’s the perfect mix of greens, quinoa, crudité, chickpeas, feta, almonds and lemon chipotle vinaigrette. And I can’t forget the side of sweet potato fries I always order. My definition of the perfect dinner.
I love finding inspiration from restaurants and it’s always so exciting when I figure out how to recreate my favorite meal in my own home. I already have an awesome baked sweet potato fries recipe, and now I have a recipe for this salad! All I need is a fun cocktail (The Daily serves a watermelon kombucha martini that’s amazing) or glass of rosé on the side to complete my dining experience.
Ingredients in Mediterranean Salmon Salad
There are three main parts to this recipe – the salmon, the salad and the dressing!
Salmon fillet – coated in olive oil, lemon juice, sea salt and pepper.
Salad – romaine lettuce, quinoa, red onion, grape tomatoes, feta cheese and chopped almonds.
Dressing – olive oil, lemon juice, Dijon mustard, maple syrup or honey.
Salmon Salad Recipe
The first step is to cook your salmon. Rub the salmon fillet with olive oil and season both sides with salt and pepper. Place the fillet skin side down on a baking sheet lined with parchment paper and pour the lemon juice over the top of the fish. Roast in the oven for 10-12 minutes or until just cooked through.
While your salmon is cooking, whisk together all of the salad ingredients and prep the rest of your salad ingredients. Chop the romaine and add to a large salad bowl, top with cooked quinoa, red onion, tomatoes, feta and chopped almonds.
When the salmon is cooked through, remove from the oven and place it on top of the salad. Drizzle the dressing over the salad and enjoy!
If you make this Mediterranean salmon salad, please be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for the EBF team and other EBF readers.
Preheat oven to 400°F. Rub the salmon with olive oil and season both sides with salt and pepper. Place fillet skin-side down on a baking sheet, pour the lemon juice over top and roast for 10-12 minutes or until just cooked through. Time will vary based on the size of your salmon. Watch it carefully as you don’t want to overcook it.
While salmon is cooking, make dressing by whisking together all the ingredients. Prep salad by adding chopped romaine to a large salad bowl, and top with quinoa, red onion, tomatoes, feta cheese and chopped almonds.
Once salmon is cooked through, remove from oven and place it on top of salad. Drizzle dressing over salad and enjoy.
This recipe serves one but it can easily be scaled to serve 2-4 people.
In case you haven’t checked it out yet, I have a Guide to Richmond, Virginia where you’ll find my favorite grocery stores, shops, farmer’s markets and restaurants (including The Daily!). Have you recreated any of your favorite restaurant meals?