For the Salmon:
2 salmon fillets (about 6 oz each, skin on)
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, minced
1 tsp fresh parsley, chopped
1 tsp fresh dill, chopped (optional)
Salt and black pepper, to taste
For the Salad:
4 cups mixed salad greens (baby spinach, arugula, romaine, etc.)
1 cup cherry tomatoes, halved
1 small cucumber, thinly sliced
1/4 red onion, thinly sliced
1/4 cup feta cheese, crumbled
1/4 cup Kalamata olives (optional)
Lemon wedges, for serving
For the Dressing:
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
Salt and pepper, to taste
Marinate the Salmon
In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, parsley, dill, salt, and pepper.
Place salmon fillets in a shallow dish, pour marinade over them, and let sit for 15–20 minutes.
Grill the Salmon
Preheat your grill (or grill pan) to medium-high heat.
Oil the grates lightly to prevent sticking.
Place salmon fillets skin-side down and cook for 4–5 minutes per side, or until salmon is opaque and flakes easily.
Remove from heat and let rest for a few minutes.
Prepare the Salad
In a large bowl, combine salad greens, tomatoes, cucumber, onion, feta, and olives.
Whisk together all dressing ingredients in a small bowl until emulsified.
Assemble & Serve
Toss salad with dressing just before serving.
Place grilled salmon on top of the salad, garnish with lemon wedges, and enjoy immediately.
- For extra flavor, grill lemon halves next to the salmon and squeeze the juice over the salad.
- For a creamier dressing, combine Greek yogurt with lemon juice and dill.
- Can be served warm or chilled—ideal for meal prep.
