Greek Salad with Grilled Salmon

Recipe

Salad
Greek Salad with Grilled Salmon

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Salad filled with mixed greens, chopped tomatoes, crumbled cheese, sliced red onion, and grilled salmon fillet

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3.1 out of 5 stars
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31 ratings

Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    For the salmon:
    4(5- to 6-oz each) skinless salmon fillets
    Kosher salt and freshly ground black pepper
    1 tbsp.garlic-infused extra-virgin olive oil
    1 tsp.dried oregano
    Olive oil, for brushing grill
    For the Greek salad:
    3 tbsp.red wine vinegar
    ¼ c.extra-virgin olive oil
    Kosher salt and freshly ground black pepper, to taste
    1 head(s)romaine lettuce, torn into pieces
    12 oz.assorted heirloom tomatoes (about 4 small), cut into wedges
    1English cucumber, halved lengthwise, sliced crosswise
    ½ c.pitted Kalamata olives
    ½small red onion, very thinly sliced
    4 oz.feta cheese
    1 tbsp.chopped fresh flat-leaf parsley, divided

    Directions

    1. To make the salmon:
    2. Prepare barbecue for medium-high heat.
    3. Sprinkle salmon with salt and pepper. Rub garlic oil and dried oregano over salmon to coat well.
    4. Once grill is smoking hot, brush grill rack with olive oil and immediately place salmon at 2-o’clock position on grill.
    5. Cook for 4 minutes without lifting or turning salmon. This will help give salmon a good sear of nice grill marks and make it easier to move.
    6. Starting at corner of salmon nearest to you, slide a long metal spatula under salmon, turn it over and cook until salmon is just cooked through and all but the very center is opaque.
    7. Meanwhile, to make the Greek salad:
    8. Place red wine vinegar in large bowl. Slowly add olive oil and whisk continually to blend. Season vinaigrette to taste with salt and pepper.
    9. In large salad bowl, toss lettuce, tomatoes, cucumber, olives and onions with enough vinaigrette to coat. Season salad to taste with salt and pepper.
    10. Divide salad among 4 plates. Crumble feta cheese over salads.
    11. Top salads with grilled salmon fillets. Sprinkle with parsley.
    12. Drizzle some of remaining vinaigrette over salmon and serve immediately.

    Nutrition facts

    Servings

    630 Calories per serving

    Amounts Per Serving

    • Total Fat: 48g
    • Cholesterol: 105mg
    • Sodium: 880mg
    • Total Carbohydrates: 14g
    • Protein: 36g

    Daily Values

    0%
    Vitamin A 290%
    0%
    Vitamin C 50%
    0%
    Iron 15%
    0%
    Calcium 25%

    Recipe Source:

    Hy-Vee, Inc.