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.

Overhead view of Greek Salmon Salad on a white plate.

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.

Two salmon fillets on a parchment lined baking sheet with olive oil rub.

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.

Two baked salmon fillets on a parchment lined baking sheet

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

Sheet Pan

Parchment Paper

Misenplace of salad ingredients.

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.
Greek Salmon Salad on a white plate with a bottle of vinaigrette in the background.

Other Pescatarian Keto Recipes To Enjoy

Buddha Bowl with Shrimp and Butternut Squash

Boiled Shrimp

Garlic Shrimp Zoodle Saute

Salmon Sushi Rolls

Skillet Cod with Cilantro Lime Butter

Keto Coconut Curry Shrimp and Zoodles

Keto Fried Cod Fish Sticks

Overhead view of Greek Salmon Salad made with lettuce, cucumbers, tomatoes, flaked roasted salmon, and italian vinaigrette.

*If you made this Greek Salmon Salad, please give it a star rating*

Overhead view of Greek Salmon Salad on a white plate.

Greek Salmon Salad

Shelby Law Ruttan
A delicious salad of fresh vegetables, roasted salmon, feta cheese, and a vinaigrette
0 from 0 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Salad
Cuisine Greek
Servings 4
Calories 425 kcal

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.
    a spoon with oil drizzling over the salmon.
  • Bake for 12 minutes, or until salmon is cooked through at the thickest part and flakes easily with a fork.
    baked salmon on baking sheet.
  • 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.
    a spoon with oil drizzling over the salmon.

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

Calories: 425kcalCarbohydrates: 16gProtein: 28gFat: 28gSaturated Fat: 6gCholesterol: 79mgSodium: 713mgPotassium: 1166mgFiber: 4gSugar: 10gVitamin A: 14178IUVitamin C: 15mgCalcium: 177mgIron: 3mg
Keyword Greek Salmon Salad
Tried this recipe?Let us know how it was!

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.

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Shelby 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 more

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