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Greek Salmon Salad with Crispy Onions

Yield: 2 servings | Prep Time: 30 minutes


For the Salmon:

  • 2, 4 oz salmon filets

  • ½ teaspoon ground black pepper

  • 1 teaspoon kosher salt

  • 1 tablespoon avocado or olive oil

  • 1 tablespoon lemon juice

For the Salad:

  • 1 head butter lettuce or romaine, leaves torn

  • 2 persian cucumber, thinly sliced

  • 1 cup cherry tomatoes, halved

  • ¼ finely diced red onion

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons lemon juice

  • 1 garlic clove, grated

  • 1 avocado, sliced

  • Fresh dill

  • Kosher salt and ground black pepper to taste

  • Fresh Gourmet® Crispy Onions


For the Salmon

Season salmon filets with salt and pepper. Preheat a large non-stick or cast iron skillet over medium-high heat. Once the pan is hot, cook the salmon skin side up for about 5 minutes. Gently flip the filets and cook for an additional 4-5 minutes until browned and opaque in the center. Set aside to cool while you assemble the salad.

For the Salad

In a large bowl, gently toss the lettuce, cucumber, tomatoes and red onion with the olive oil, lemon juice and garlic. Top the salad with flakes of cooked salmon, sliced avocado dill, salt and pepper and Fresh Gourmet® Crispy Onions.


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