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Greek Salmon Salad with Lemon Basil Dressing

Grilled salmon served over a fresh Greek-style salad of mixed greens, tomato, cucumber, capsicum, red onion, and feta, finished with a vibrant lemon basil dressing.

Ingredients

4 x 150-gram salmon portions, skinless
Olive oil, as needed
Flaky sea salt
Black pepper
8 cups mixed greens (Cos/Romaine, kale, baby spinach)
1 cup fresh tomatoes, halved
1 cup cucumber, 1cm dice
½ cup red onion, thinly sliced
½ cup red capsicum, 1cm dice
100 grams feta cheese, crumbled
¼ cup lemon juice + zest of 1 lemon
½ cup olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
2 cloves garlic, minced
8 fresh basil leaves
½ teaspoon dried oregano
Salt & pepper, to taste

Method

Lightly season both sides of the salmon and drizzle with olive oil.
Heat BBQ or pan to medium-high (clean and oil BBQ if using).
Grill salmon 4–5 minutes each side until flaky (or to your preference).
In a large bowl, combine all salad ingredients and set aside.
Remove cooked salmon and cover to keep warm.
Blend lemon juice, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper for 30 seconds until creamy.
Toss enough dressing through salad to coat (extra dressing will remain).
Divide salad between plates, top with salmon, and drizzle with additional dressing if desired.