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 😉

Mediterranean Salmon Salad with quinoa, grape tomatoes, almonds, feta, red onion and romaine lettuce. Dressing and water with lemon on the side. 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!

More Salmon Recipes to Try:

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.


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Salmon over Mediterranean salad in a white bowl with a fork and dressing on the side.

Mediterranean Salmon Salad

  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 1


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.



  • 1 4 oz piece of salmon
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • Sea salt and pepper (I used this Piquant Spice Grinder)


  • 1 head romaine lettuce, chopped
  • ¼ cup cooked quinoa
  • ¼ cup red onion, chopped
  • ¼ cup grape tomatoes, chopped
  • 2 Tablespoons feta cheese
  • 1 Tablespoon chopped almonds


  • 1 Tablespoon olive oil
  • 1 Tablespoon fresh lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon maple syrup or honey (optional)
  • Sea salt and pepper, to taste


  1. 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.
  2. 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.
  3. 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.


  • Serving Size: 1
  • Calories: 562
  • Sugar: 5g
  • Sodium: 411mg
  • Fat: 39g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 32g

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? 

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Recipe rating

    1. morgan
      February 7, 2021 AT 10:35 am

      This is by far our favorite weeknight meal to make now. I’ve been meaning to review it for awhile but it is sooo good. We probably have this at least a few times a month because we love it so much.I follow a strict gluten free diet for health reasons and I love your site because it makes it so easy to find yummy GF recipes that everyone will love.

      1. Brittany Mullins
        February 7, 2021 AT 2:12 pm

        Ahh yay, that makes me so happy to hear!! So glad you’ve been loving this recipe, Morgan. Thanks for coming back to leave a review. I so appreciate it!

    2. Jill
      January 1, 2021 AT 7:35 pm

      So delicious and flavorful! My favorite salmon recipe by far.

      1. Brittany Mullins
        January 1, 2021 AT 8:10 pm

        Yay!! So glad you loved this salad, Jill. 🙂

    3. Gayle
      July 19, 2020 AT 3:33 am

      Absolutely best c’ of recipes I have seen on the internet. Recipes are easy to follow and with photos and can be printed on one page. I will continue to follow your webpage. Thank you. Well done.

      1. Brittany Mullins
        July 19, 2020 AT 10:53 pm

        So glad you enjoyed this salad, Gayle! I appreciate you coming back to leave a comment + star rating, it means the world to me. 🙂

    4. Erin
      April 28, 2020 AT 9:27 am

      my dad is allergic to mustard, is there anything i can substitute in the dressing, or just leave it out?

      1. Brittany Mullins
        April 29, 2020 AT 12:26 am

        Hey Erin, I think it’d be fine if you just left the mustard out.

    5. Amanda
      March 16, 2018 AT 10:26 pm

      I can always go for a salmon salad! I tried to pin this but I followed the link and didn’t see it anywhere on your boards.

      1. Brittany Mullins
        May 16, 2018 AT 12:08 pm

        Shoot! I’m late responding so I’m not sure if you still need this, but I have it pinned here: Thanks so much for pinning my recipes — it’s always appreciated. 🙂

    6. Ted
      March 15, 2018 AT 10:06 am

      Love it!

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Parchment paper lined with protein balls.


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