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.
- 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.
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.
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.
Add dressing and toss to combine.
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!
Serving: 1 | Calories: 562kcal | Carbohydrates: 23g | Protein: 32g | Fat: 39g | Sodium: 411mg | Fiber: 3g | Sugar: 5g