Description
This Mediterranean Salmon Salad combines flaky, pan-seared salmon with fresh Romaine lettuce, crisp cucumbers, juicy cherry tomatoes, tangy artichoke hearts, briny Kalamata olives, and crumbly feta cheese, all dressed with a hint of lemon juice and olive oil. A vibrant and healthy dish perfect for a nutritious lunch or light dinner.
Ingredients
Salmon
- 1 pound salmon
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons olive oil, divided
Salad
- 4 cups chopped Romaine lettuce
- 3 Persian cucumbers, sliced
- 2 cups cherry tomatoes, halved
- 1 (14.5 ounces) can artichoke hearts, drained and halved
- 1/2 cup pitted kalamata olives
- 2 ounces crumbly feta cheese
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Season the Salmon: Pat the salmon dry with paper towels. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper evenly over the salmon to season it thoroughly.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Reduce the heat to medium and carefully place the salmon skin side down in the skillet. Cook for 5 minutes without moving to develop a crispy skin. Flip the salmon and cook for an additional 2 to 4 minutes, or until the salmon flakes easily with a fork or reaches an internal temperature of 145°F on an instant-read thermometer.
- Rest and Flake the Salmon: Remove the cooked salmon from the skillet and set it on a cutting board to rest. After it cools slightly, flake the salmon into bite-sized pieces using a fork or your fingers.
- Assemble the Salad: On a large serving platter or bowl, spread the chopped Romaine lettuce evenly. Arrange the sliced Persian cucumbers, halved cherry tomatoes, halved artichoke hearts, and pitted Kalamata olives over the lettuce. Place the flaked salmon pieces on top of the salad.
- Finish the Salad: Sprinkle the crumbly feta cheese evenly over the assembled salad. Drizzle the remaining 2 tablespoons of olive oil and freshly squeezed lemon juice over the top to dress the salad. Optionally, season with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper to taste. Serve immediately.
Notes
- You can substitute the Persian cucumbers with English cucumbers if unavailable.
- For an extra burst of flavor, add some fresh chopped herbs like dill or parsley.
- If you prefer, use bone-in salmon fillets for more flavor but adjust cooking time accordingly.
- Make sure not to overcook the salmon to keep it moist and flaky.
- This salad can be served warm or chilled according to preference.
