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Salmon Salad with Feta and Avocado

This vibrant salmon salad features tender salmon fillets paired with a refreshing mix of romaine lettuce, cherry tomatoes, cucumber, olives, red onion, feta cheese, dill, and avocado. Topped with a homemade Dijon mustard dressing, it’s a nutritious and flavorful dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 pound salmon fillets (3-4 ounces each)
  • 1 teaspoon dried italian seasoning
  • to taste salt
  • to taste pepper
  • 2 teaspoons olive oil For cooking the salmon
  • 4 cups romaine lettuce (chopped)
  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (quartered and sliced)
  • 1/2 cup kalamata olives (halved)
  • 1/4 cup red onion (thinly sliced)
  • 1/3 cup feta cheese (crumbled)
  • 1/4 cup fresh dill (minced)
  • 1/2 cup green bell pepper (chopped)
  • 1 avocado (peeled, pitted and sliced)
For the Dressing
  • 1/4 cup olive oil For the dressing
  • 1 teaspoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • to taste salt
  • to taste pepper

Method
 

Salad Instructions
  1. Season the salmon fillets with the Italian seasoning, salt, and pepper.
  2. Heat the 2 teaspoons olive oil in a large pan over high heat.
  3. Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
  4. While the salmon is cooking, place the lettuce, tomato, cucumber, olives, red onion, feta, dill, and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
  5. In a small bowl, whisk together all the ingredients for the dressing.
  6. Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.

Notes

  • For best results, let the salmon rest for a few minutes after cooking to retain its juices.
  • This salad is great as a light lunch or dinner.