Mediterranean Salmon Salad (Air Fryer Option)
This Mediterranean Salmon Salad recipe combines perfectly flaky salmon, crisp Iceberg lettuce, and a Mediterranean veggie mixture. Quick, easy, and nutritious, this wedge salad is the perfect appetizer or meal at any time of the day!
If you love a good wedge salad try my Blackened Shrimp Southwest Wedge or my Salmon Wedge with Honey Mustard Dressing, too!
Why You’ll Love this Recipe
This Mediterranean Salmon Salad is such a flavorful recipe. It combines a variety of Mediterranean ingredients for the ultimate combination of savory, tangy, refreshing flavors. Dressed with a simple red wine vinaigrette and finished with freshly chopped dill and crumbled feta, this salad is hard to resist.
Even better, it’s loaded with vitamins, nutrients, fiber, protein, and healthy fats! As a result, it leaves you feeling full and satisfied.
Plus, with minimal prep time, it’s ready to eat in just over 30 minutes. One batch makes enough to feed up to four people, and you can easily double it to serve a crowd. It’s guaranteed to become your new favorite salad recipe!
Recipe Ingredients
- Salmon – You’ll need one pound of salmon for this recipe. You can use whatever type of salmon you enjoy most. Be sure to leave the skin on when cooking as it helps lock in the juices. You can always remove the skin after cooking if desired.
- Lettuce – You’ll need one head of iceberg lettuce for this recipe. Slice the lettuce into quarters. Then, wash, and carefully dry the lettuce. I like to use a salad spinner to keep the process quick and easy!
- Salad Dressing – Of course, you can use a store-bought vinaigrette. However, I prefer to make my own using extra virgin olive oil, red wine vinegar, honey, kosher salt, cracked black pepper, and dried oregano.
- Mediterranean Salad – Combine cored and diced English cucumber, diced shallots, chopped sun-dried tomatoes, pitted and halved Kalamata olives, and capers adjusting the amount of each ingredient as desired.
- Garnishes – Garnish this dish with freshly chopped dill and crumbled feta cheese for a bright, tangy taste.
How to Make This Mediterranean Salad Recipe
- Prepare. Before you begin, preheat the oven to 350 degrees Fahrenheit. Then, gently grease a baking tray with cooking oil spray, and set it aside.
- Season the salmon. Debone the salmon fillet, and pat it dry with clean paper towels. Place it on the prepared baking tray skin side down, and season it with kosher salt, cracked black pepper, and a drizzle of extra virgin olive oil.
- Bake. Transfer the salmon to the oven, and bake to medium doneness. Then, set it aside to cool.
- Create the salad dressing. In a large mixing bowl, whisk the extra virgin olive oil, red wine vinegar, honey, kosher salt, dried oregano, and cracked black pepper.
- Combine the salad. Add the diced shallots, capers, halved Kalamata olives, English cucumber, and sun-dried tomatoes to the bowl of dressing. Gently toss to combine and coat.
- Assemble. Add the quartered iceberg lettuce to a platter. Then, add pieces of salmon on top of the wedge with or without the skin. Spoon the Mediterranean salad on top, and finish with fresh dill and crumbled feta. Enjoy immediately!
Air Fryer Option
For a quick, easy option, feel free to prepare the salmon in an air fryer instead! To do so, follow the instructions below:
- Prepare. Preheat the air fryer to 400 degrees Fahrenheit. Then, pat the salmon dry with a paper towel.
- Season the salmon. Drizzle the salmon with extra virgin olive oil, and season it with kosher salt and cracked black pepper.
- Cook. Spray the inside of the air fryer with avocado oil cooking spray. Add the salmon skin side down, and air fry to medium. Then, proceed with the rest of the recipe.
Serving Suggestions
Extra salmon and toppings can be enjoyed in a variety of ways. For example, you can tuck everything into a wrap, enjoy the ingredients over toasted bread, or toss the extra salmon and Mediterranean salad in some cooked pasta for a delicious twist on pasta salad.
The salad is plenty filling enough on its own. However, I like to pair it with sides like crusty bread, One Pan Potatoes, or Lebanese Rice if feeding a crowd.
Can I Make This Recipe Ahead of Time?
Once assembled, this Mediterranean salmon salad is best served right away. However, if you want to prepare in advance, you can store the salmon, lettuce, toppings, and dressing in separate airtight containers in the refrigerator.
The lettuce and Mediterranean salad mixture will stay fresh for one to two days. Meanwhile, the salmon will keep fresh for three to four days, and the dressing will last for up to one week. Just be sure to give it a good shake or stir to redistribute the ingredients before serving.
Frequently Asked Questions
Leaving the skin on helps lock in the salmon juices, yielding a moist, flaky piece of fish.
Yes, chopped Romaine lettuce or butter lettuce will also work well. However, if you like a crunchy consistency, I suggest sticking with Romaine or Iceberg lettuce. Butter lettuce tends to be softer in texture.
You can use any type of salmon you enjoy best. I prefer Scottish or Atlantic salmon. However, Sockeye or Ora King salmon would also work. Just note that Ora King salmon can be very expensive!
Other Salad Recipes to Consider Trying
- Salmon Wedge Salad with Honey Mustard
- Blackened Shrimp Southwest Wedge
- Crispy BBQ Sriracha Chicken Wedge Salad
If you tried this Mediterranean Salmon Salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mediterranean Salmon Salad
Equipment
- 1 baking tray
Ingredients
Salmon / Lettuce
- 1 lb. salmon, debone, skin on
- 1 tablespoon extra virgin olive oil, drizzle over the salmon
- kosher salt and cracked black pepper, season the salmon
- 1 head iceberg lettuce, quarter, rinse and dry
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
- 1 teaspoon dried oregano
Mediterranean Salad
- ¾ cup English cucumber, core and dice small
- ⅓ – ½ cup kalamata olives, pitted and sliced in half
- ⅓ cup shallots, diced small
- ¼ cup sun-dried tomatoes, chopped, about 5-6 sun-dried tomatoes
- 1 tablespoon capers, heaping tablespoon
Garnishes
- ¼ cup dill, remove stems, spread over the top (about 1 tablespoon per serving)
- ¼ cup crumbled feta, sprinkle over the top (about 1 tablespoon per serving)
Instructions
Oven Roasted Salmon
- Preheat the oven to 350 degrees. Gently spray a baking tray with cooking spray. Debone your salmon fillet and pat it dry with a paper towel. Place the salmon on the baking tray. Season it with kosher salt, cracked black pepper and a drizzle of extra virgin olive oil. Bake the salmon for 12-14 minutes. (skin side down on the tray) This will give you a medium center. (cooking time depends on the thickness of the filet)Remove the salmon from the oven and let the salmon cool.
Air Fryer Salmon Option
- Preheat the air fryer to 400 degrees. Pat the salmon dry with a paper towel. Leave the skin on.Drizzle the salmon with extra virgin olive oil, and season with kosher salt and cracked black pepper. Spray the inside of the air fryer with avocado oil cooking spray.Add the salmon to the air fryer and cook for 9-11 minutes at 400 degrees. This will give you a medium salmon fillet. Cooking time will vary based on the thickness of your fish, and type of air fryer used.
Prepare the Mediterranean Salad
- In a large mixing bowl, combine the extra virgin olive oil, red wine vinegar, honey, kosher salt, dried oregano and cracked black pepper. Whisk well. Next, add the diced shallots, capers, halved kalamata olives, diced English cucumber and chopped sun-dried tomatoes. Gently toss until the salad is lightly coated in the dressing.
Assemble
- Add the quartered iceberg lettuce to a platter. Add pieces of the salmon on top of the wedge. With or without the skin. Spoon on the dressed Mediterranean mixture with dressing. Finish the dish with fresh dill and crumbled feta. Serve and enjoy.
One Comment on “Mediterranean Salmon Salad (Air Fryer Option)”
Super delicious and fresh! Comes together in a snap!