This Mediterranean salmon wedge salad recipe is perfect any time of the day. It combines a variety of Mediterranean ingredients for the ultimate flavor combination.

The salmon is lightly seasoned and cooked to flaky perfection. It is then layered on top of fresh and crispy iceberg wedge lettuce, and topped with bold kalamata olives, capers, sun-dried tomatoes, shallots and cool cucumber. Dressed with a simple red wine vinaigrette, then finished with freshly chopped dill and crumbled feta this wedge salad recipe is hard to resist.

If you love a good wedge salad try my Blackened Shrimp Southwest Wedge or my Salmon Wedge with Honey Mustard Dressing.

Mediterranean Salmon Wedge Salad – Healthyish Foods

About this Mediterranean Salmon Wedge Salad Recipe

This Mediterranean salmon wedge salad is such a flavorful recipe. This recipe is loaded with healthy, nutrient-dense ingredients which will leave you feeling full and satisfied. I can guarantee you’ll be enjoying this simple salad on a regular basis.

Frequently Asked Questions FAQ’s

Why do you keep the salmon skin on when cooking? Leaving the skin on helps lock in the salmon juices yielding a moister, flakier piece of fish. Option to remove the skin once the salmon is cooked to your liking.

Can I use another type of lettuce? Yes, chopped romaine or butter lettuce would work instead. However, if you like a crunch, I would suggest romaine or iceberg lettuce. Butter lettuce tend to be softer.

What type of salmon should I use? You can use whatever type of salmon you enjoy most. I like Scottish or Atlantic salmon. However, Sockeye or Ora King salmon would work well too. Be careful, as Ora King salmon can be very expensive.

Ingredients Needed for Mediterranean Salmon Wedge Salad

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. Option to remove the skin once it’s cooked to your liking. You can also cook the salmon in the oven OR in the air fryer. I’ve included step by step instructions below for both cooking methods.

Lettuce – You’ll need one head of iceberg lettuce for this recipe. Slice the lettuce into quarters. Wash and carefully dry the lettuce. Option to use a salad spinner.

Salad Dressing – Combine extra virgin olive oil, red wine vinegar, honey, kosher salt, cracked black pepper and dried oregano in a bowl. Whisk well and set aside.

Mediterranean Salad – Combine cored and diced English cucumber, diced shallots, chopped sun-dried tomatoes, pitted and halved Kalamata olives, and capers in a mixing bowl. Toss with the dressing. You can use as little or as much dressing as you desire.

Garnishes – Garnish this dish with freshly chopped dill and crumbled feta cheese. Serve and enjoy.

Mediterranean Salmon Wedge Salad – Healthyish Foods

Ways to Enjoy and Store Leftovers

Dressed salad is best enjoyed immediately. Store any leftovers in separate containers in the refrigerator. If possible, the salmon, iceberg lettuce, toppings and dressing should all be stored in separate airtight containers in the refrigerator. Assemble as needed.

Extra salmon and toppings can be enjoyed a variety of ways. Tuck everything inside of a wrap, enjoy it over toasted bread, or toss the extra salmon and Mediterranean salad in some cooked pasta for a delicious twist on pasta salad.

Looking for more delicious salad ideas?

Salmon Wedge Salad with Homemade Honey Mustard

Mediterranean Salmon Wedge Salad – Healthyish Foods

Mediterranean Salmon Wedge Salad

This Mediterranean salmon wedge salad recipe is perfect any time of the day. It combines a variety of Mediterranean ingredients for the ultimate flavor combination.
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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
  • 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)

Equipment

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

  • 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.

Video

Notes

Frequently Asked Questions FAQ’s

Why do you keep the salmon skin on when cooking? Leaving the skin on helps lock in the salmon juices yielding a moister flakier piece of fish. Option to remove the skin once the salmon is cooked to your liking.
Can I use another type of lettuce? Yes, chopped romaine or butter lettuce would work instead. However, if you like a crunch, I would suggest romaine or iceberg lettuce.
What type of salmon should I use? You can use whatever type of salmon you enjoy most. I like Scottish or Atlantic salmon. However, Sockeye or Ora King would work too. Just be careful because Ora King can be very expensive.

Nutrition

Serving: 1serving, Calories: 281kcal, Carbohydrates: 8g, Protein: 24g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Cholesterol: 62mg, Sodium: 406mg, Potassium: 886mg, Fiber: 2g, Sugar: 4g, Vitamin A: 205IU, Vitamin C: 5mg, Calcium: 48mg, Iron: 2mg