← All recipesTotal: 27 min
Ingredients
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Instructions
- Season salmon with oregano, salt and pepper, then grill until cooked.
- Combine cucumber, tomatoes, olives and red onion.
- Whisk olive oil with lemon juice and toss through the salad.
- Place salmon over the salad and serve warm or at room temperature.
Kitchen note: Salmon thickness varies, so check the thickest part and adjust cooking time as needed. For cured, smoked or other ready-to-eat preparations, keep fish properly chilled and follow local food-safety guidance.
Why you'll like this recipe
- Salmon turns a vegetable-heavy salad into a complete meal.
- Mediterranean ingredients bring acidity, saltiness and crunch.
- The recipe works well for lunch or a light dinner.
Tips for better results
- Let hot salmon cool for a few minutes before placing it on delicate greens.
- Dress the salad shortly before serving.
- Taste before adding salt if using salty olives or cheese.
What to serve with it
Serve on its own or with warm flatbread, pita or a small portion of couscous.
Storage
Store salmon, dressing and salad components separately for the best texture and combine when ready to eat.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, start checking near the earliest suggested time and judge the thickest piece first. Carryover heat will continue cooking the fish briefly after it leaves the heat.
Can I make this recipe ahead?
You can prepare many of the ingredients ahead, but salmon is usually best cooked close to serving. Refrigerate any cooked leftovers promptly.