Greek Salmon Salad | Pescatarian Keto Recipe

This Greek Salmon Salad recipe is an easy to make Pescatarian Keto salad that is full of delicious flavor. Crisp romaine lettuce, grape tomatoes, cucumbers, and red onion accompany roasted flaky salmon and tangy feta cheese dressed with an Italian Vinaigrette dressing.

Jump to:

• ❤️ Why you'll love it
• 🥘 Ingredients for Greek Salmon Salad
• 🔪 How to Make Greek Salmon Salad
• 🥄 Equipment
• 🥫Storage
• 📖 Variations
• 💭 Tips
• 📚 Pescatarian Recipes
• 🍽 Serve with..
• 📖 Recipe
• 💬 Reviews

This Greek Salmon Salad is one of my favorite recipes in my new cookbook The Pescatarian Keto! Available for pre-order now!

❤️ Why you'll love it

Keto-Friendly & Satisfying: Low carb and high in healthy fats and protein, it keeps you full and energized while staying within your dietary requirements.

Healthy Lunch: Salmon is a great way to get protein in the diet, is rich in Omega 3 Fatty Acids. It also makes a perfect weeknight dinner full of fresh veggies and healthy fats. 

Fresh ingredients: this Mediterranean salmon salad is packed full of fresh salad ingredients and has so much flavor.

🥘 Ingredients for Greek Salmon Salad

*See the recipe card for full instructions*

Fresh or frozen salmon filets

Romaine Lettuce

Grape Tomatoes

English Cucumbers

Red Onions

Feta Cheese

Italian Vinaigrette, this is my go to recipe

🔪 How to Make Greek Salmon Salad

1. Preheat the oven to 450°F. 
2. Pat salmon with paper towels to remove any moisture. Rub a little olive oil on all sides of the salmon and place salmon skin side down on the prepared baking sheet.
3. Bake salmon for 13 minutes, or until salmon is cooked through at the thickest part and flakes easily with a fork or registers 145 degrees with an instant read thermometer.
4. In a large bowl, arrange the lettuce, tomatoes, cucumber slices, and red onion. 
5. Break cooked salmon into bite sized pieces and arrange over top of the assembled salad. Drizzle with vinaigrette, and sprinkle with feta cheese.

🥄 Equipment

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Large baking sheet

Silicone pastry brush

Parchment Paper

🥫Storage

Refrigerate: Store leftover salad in an airtight container in the fridge up to 2 days.

📖 Variations

Fresh herbs swap: Experiment with different herbs like fresh dill, oregano, or mint to infuse varying aromatic profiles.

Cheese Substitution: Substitute feta with goat cheese or grilled halloumi for a different taste.

Veggie Additions: Add artichoke hearts, kalamata olives, roasted bell peppers, or substitute roma tomatoes for the cherry tomatoes.

Lettuce swap: use assorted fresh salad greens in place of the romaine lettuce.

Pan-seared salmon: instead of roasting salmon in the oven, cook the fresh salmon fillets in a large skillet with olive oil - making sure to sear salmon well on the skin side first. 

💭 Tips

Perfectly Cooked Salmon: Ensure salmon is cooked to perfection until it flakes easily with a fork or has an internal temperature of 145 degrees f.

Greek Dressing: use this recipe for vinaigrette or give the salad a splash of red wine vinegar and olive oil

Chill Before Serving: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

📚 Pescatarian Recipes

Buddha Bowl with Shrimp and Butternut Squash

Everyone loves this Old Bay Boiled Shrimp, it is delicious on its own or dipped in homemade cocktail sauce.

Garlic Shrimp Zoodle Saute is another great low carb recipe that is completely satisfying. 

Salmon Sushi Rolls are a low carb salmon recipe that eliminates the use of rice.

Skillet Cod with Cilantro Lime Butter is a quick and easy fish recipe that is low in carbs and packed with flavor.

Curry lovers will love this Keto Coconut Curry Shrimp and Zoodles recipe.

Keto Fried Cod Fish Sticks are a delicious way to enjoy pan fish.

🍽 Serve with..

Serve the Salmon Greek salad as suggested or on a bed of fresh greens like arugula or baby spinach for added nutrition. Garnish salad with a sprinkle of chopped fresh herbs and a wedge of lemon for a burst of freshness.

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📖 Recipe