Greek tomato salad with salmon is a sunny Mediterranean meal with fresh healthy ingredients you can count on year round
Greek tomato salad with salmon bowls for dinner!
We eat salmon a lot. I feel good about that. But salmon is pricey and salmon can get boring if you cook it the same old way every week. I’ve solved both problems with this fresh dinner bowl that looks summery, but works equally well in the middle of January. I’m pretty sure there’s not a healthier meal on the planet.
what you’ll need
- salmon fillet
- fresh wild caught is best, frozen wild caught is next best, but responsibly farmed fish is ok too. There’s no reason you couldn’t do this meal with some good canned or jarred oil packed tuna, either!
- canned is convenient, just rinse the heck out of them to remove any ‘canned’ flavors. Of all the canned beans I prefer chickpeas because of their mild flavor and firm texture.
- baby cucumber
- bell peppers
- cherry tomatoes
- I admit it, I’m like a magpie when I roll through the produce department, I fill my cart with anything shiny and colorful, especially heirloom cherry tomatoes, they’re like little jewels and I collect them 🙂 Even in the depths of winter cherry tomatoes are bright and juicy.
- feta cheese
- I became a feta cheese snob once I realized how much tastier actual Greek feta (made from sheep’s milk) is.
- canned or jarred artichoke hearts
- red onion
- fresh thyme and parsley
- fresh greens
- sturdy, slightly bitter baby arugula is my choice.
how to put together your Greek tomato salad with salmon
1. roast your salmon
High heat + a little olive oil and salt = mission accomplished in 15-20 minutes.
2. assemble your Greek tomato salad
While the salmon is cooking grab some cherry tomatoes, cuke, red onion canned garbanzos, olives and artichoke hearts from the olive bar, bell peppers, and feta cheese ~ then slice and dice them into relatively similar sized pieces. This makes the salad pleasing to look at and easier to eat.
3. whisk up a simple Greek dressing and toss your salad
A simple dressing like this gets a bump from really good extra virgin olive oil.
4. plate your tomato salad and top with the salmon
I like to lay down a base of greens first, then the tomato salad, topped with the fish. Drizzle more dressing over the fish.
why we love it
Greek tomato salad with salmon is the ultimate reset recipe when you feel like your eating habits are getting out of control. It can be served on its own as a side salad to brighten up just about any meal. Or you can top it with tuna, shrimp, chicken, or sliced steak.
more healthy salmon dinner ideas
- Smoked Salmon Chowder
- Salmon with Strawberry Salsa
- Perfect Salmon Burgers
- Japanese ochazuke with fried rice cakes and salmon
- Salmon Cobb Salad
- Finnish Salmon Soup (Lohikeitto)
- Mediterranean Sheet Pan Salmon
Greek Tomato Salad with Salmon
- 1 lb salmon fillet, cut into four pieces Note: slice your salmon fillet with a sharp knife before you cook it.
- olive oil
- coarse salt
- 15 ounce can chickpeas, drained and rinsed well
- 1/2 cup cucumber, cut in small dice
- 1/2 cup bell peppers, any colors, cut in small dice
- 1/2 cup tiny cherry tomatoes, sliced in half if larger
- 1/2 cup feta cheese, cut in small dice
- 1/2 cup canned or marinated artichoke hearts, chopped
- 1/2 cup pitted olives, halved
- 1/2 cup red onion slivers
- 2 tsp fresh thyme leaves
- 2 Tbsp fresh parsley, chopped
- 4 handfuls baby arugula
- Preheat oven to 400F.
- Put the salmon on a foil lined baking sheet and season with a drizzle of olive oil and a sprinkle of coarse salt. Bake for 20 minutes, or until the fish flakes with a fork.
- While the salmon is baking whisk together your dressing (be sure to give it a taste to adjust any of the ingredients.)
- Put all the salad ingredients ~ except the arugula ~ together in a wide shallow bowl and toss with a little of the dressing.
- To serve put some arugula on each plate or bowl, top with the salad and then the salmon, drizzled with more dressing.