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A serving platter with mediterranean salad topped with two filets of salmon.
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4.45 from 25 votes

Mediterranean Salmon Salad

This healthy Mediterranean salmon salad combines romaine lettuce, quinoa, tomatoes, red onion and feta cheese all tossed in a light lemon vinaigrette dressing and topped with a salmon filet. It's perfect for lunch or a light dinner.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Lunch/Dinner
Cuisine: Mediterranean
Keyword: mediterranean salmon salad
Servings: 2
Calories: 562kcal



  • 2 4-6 oz filets of salmon
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • kosher or fine sea salt
  • fresh ground pepper


  • 1 head romaine lettuce about 6 cups chopped
  • ½ cup cooked quinoa
  • ½ cup chopped red onion
  • ½ cup chopped grape tomatoes
  • ¼ cup crumbled feta cheese
  • 2 Tablespoons chopped kalamata olives (pepper stuffed green olives also work)
  • 2 Tablespoons sliced almonds


  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • salt and cracked pepper to taste


  • Preheat oven to 400°F. 
  • Make dressing by whisking together all the ingredients.
    Whisking together ingredients for dressing.
  • Rub the salmon with olive oil and season both sides with salt and pepper. Place filets skin-side down on a greased baking dish, pour the lemon juice over top and bake 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.
    Two salmon filets on a parchment lined baking sheet.
  • While salmon is cooking, prep salad by adding chopped romaine to a large salad bowl. Top with quinoa, red onion, tomatoes, feta cheese, olives and sliced almonds.
    A serving platter with chopped romaine, quinoa, red onion, tomatoes, feta cheese, olives and sliced almonds.
  • Add dressing and toss to combine.
    Drizzling dressing onto mediterranean salad.
  • Once salmon is cooked through, remove from the oven and allow to rest for 1-2 minutes. Place salmon on top of each salad and enjoy!
    A bowl of mediterranean salad topped with a salmon filet.



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