Ingredients
1.5 pounds wild-caught salmon
cleaned and cubed (or substitute with grilled chicken breast)
2 medium English or Persian cucumbers, thinly sliced (approximately 3 cups)
1/2 cup red onion, thinly sliced
1 cup pitted black or green olives
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh dill, chopped
1 teaspoon ground oregano
cozed salt and pepper
1 cup crumbled feta cheese
Instructions
Prepare salmon by marinating in olive oil, lemon juice, dill, oregano, salt, and pepper for 15-20 minutes.
Preheat grill or oven to 375°F (190°C). Cook salmon 5-7 minutes per side or until flaky (grill) / 15-20 minutes (bake), then let rest 5 minutes.
In a large bowl, mix cucumber, red onion, olives, and crumbled feta.
Flake cooled salmon into chunks and fold into the salad.
Toss with additional olive oil and lemon juice to taste.
Notes
Wild vs farmed salmon adjustment in marination time
Fresh herbs preferred; replace dill with parsley if unavailable
Salad can be refrigerated up to 24 hours for improved flavor depth
Use halal-certified feta if dietary preference requires
For meal prep, store fish and salad separately
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Table
- Method: Grilling
- Cuisine: Mediterranean
- Diet: High-protein
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg