This Greek Salmon Salad is an easy to make Pescatarian Keto recipe that is full of delicious flavors. Crisp romaine lettuce, grape tomatoes, cucumbers, and red onion accompany roasted fresh salmon and feta cheese dressed with an Italian Vinaigrette dressing.
A delicious Greek inspired lunch or light supper, Greek Salmon Salad is full of fresh vegetables, and Omega 3’s from the salmon. Oven roasted or grilled, the salmon in this recipe is simple to make and ready in just minutes to top your salad.
This Greek Salmon Salad is one of my favorite recipes in my new cookbook The Pescatarian Keto! Available for pre-order now!
Salmon and Omega 3’s
Salmon is a great source of protein to enjoy on keto. It is rich in Omega 3 Fatty Acids, high in B vitamins, and good source of potassium. All vitamins that are essential for healthy body functions.
Omega 3 fatty acids are an essential nutrient that may assist in preventing and managing heart disease, blood pressure, cancer, and Alzheimer’s disease. The human body is unable to produce omega 3’s, so consuming fish and seafood are a great way to nourish your body with it.
Fish highest in omega-3s are mackerel, salmon, herring, oysters, sardines, and anchovies.Consuming fish at least 2-3 times a week is a great way to supplement your diet with nutrients and omega-3’s.
What You Need To Make Greek Salmon Salad
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*See the recipe card for full instructions*
Fresh or frozen salmon fillets
Romaine Lettuce
Grape Tomatoes
English Cucumbers
Red Onions
Feta Cheese
Italian Vinaigrette, this is my go to recipe
Tips and Substitutions
- Grill the salmon instead of roasting it. Wrap the salmon in foil and grill for 15 minutes.
- To tell if the salmon is done cooking, touch the salmon with a fork and
- Substitute the salmon with shrimp or scallops and cook them in a skillet with olive oil for 3 minutes on each side, or until no longer translucent.
- The salmon is cooked when it flakes easily with a fork.
- Add a few kalamata olives to the salad.
Other Pescatarian Keto Recipes To Enjoy
Buddha Bowl with Shrimp and Butternut Squash
Skillet Cod with Cilantro Lime Butter
Keto Coconut Curry Shrimp and Zoodles
*If you made this Greek Salmon Salad, please give it a star rating*
Greek Salmon Salad
Ingredients
- 1 pound salmon fillet
- 2 tablespoons extra-virgin olive oil
- 1 head romaine lettuce coarsely chopped
- 2 small tomatoes cut into wedges
- 1 cup cucumber slices
- 1/2 cup red onion small, thinly sliced
- 3/4 cup Italian Vinaigrette
- 1/2 cup feta cheese crumbled
Instructions
- Preheat the oven to 450°F. Rub the olive oil on all sides of the salmon and place it skin-side down on the prepared baking sheet.
- Bake for 12 minutes, or until salmon is cooked through at the thickest part and flakes easily with a fork.
- On a serving platter, arrange the lettuce, tomatoes,cucumber slices, and red onion. Top with the salmon fillet, drizzle with vinaigrette,and sprinkle with feta cheese.
Video
Notes
Tips and Substitutions
- Grill the salmon instead of roasting it. Wrap the salmon in foil and grill for 15 minutes.
- To tell if the salmon is done cooking, touch the salmon with a fork and
- Substitute the salmon with shrimp or scallops and cook them in a skillet with olive oil for 3 minutes on each side, or until no longer translucent.
- The salmon is cooked when it flakes easily with a fork.
- Add a few kalamata olives to the salad.
Nutrition
About the Author: Shelby Law Ruttan
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I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read moreCheck Out My New Cookbook Available Now
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One Pot Paleo Cookbook by Shelby Law Ruttan
