Salmon Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Greek-inspired salad built on roasted salmon, dressed with lemon, olive oil, and oregano, topped with fresh vegetables and olives. Healthy and satisfying, perfect for summer meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 5 ounces salmon filet ((see note))
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard ((or more to taste))
- 3 cups spring mix greens
- 1/2 cup cucumber (chopped)
- 1/2 cup cherry tomatoes (halved)
- 1/2 avocado (pitted and diced)
- 1/4 cup red onion (peeled and thinly sliced)
- 1/4 cup kalamata olives
- 1/4 cup marinated feta cheese (crumbled )
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 2386mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1491mg
- Calcium
- 361mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2386MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.