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Fresh Mediterranean Salmon Salad with Lemon Tahini Dressing

Mediterranean Salmon Salad - featured image
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A light, healthy salad featuring flaky salmon, fresh Mediterranean veggies, and a creamy, tangy lemon tahini dressing. Perfect for quick meals that are fresh and satisfying.

Ingredients

  • Salmon fillets (about 6 oz / 170 g each), fresh or thawed
  • Mixed greens (arugula, spinach, or your favorite blend) – about 4 cups (120 g)
  • Cherry tomatoes, halved – 1 cup (150 g)
  • Cucumber, diced – 1 medium (about 200 g)
  • Red onion, thinly sliced – ¼ cup (40 g)
  • Kalamata olives, pitted and halved – ½ cup (75 g)
  • Fresh parsley, chopped – 2 tbsp (8 g)
  • Feta cheese, crumbled – ½ cup (75 g) (optional but recommended for creaminess)
  • Tahini paste – ¼ cup (60 ml)
  • Fresh lemon juice – 3 tbsp (45 ml)
  • Garlic clove, minced – 1 small (about 3 g)
  • Extra virgin olive oil – 2 tbsp (30 ml)
  • Honey or maple syrup – 1 tsp (7 ml)
  • Water – 2-4 tbsp (30-60 ml), to thin the dressing
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Pat the salmon fillets dry with paper towels to help them sear nicely. Season both sides with salt and pepper. (About 5 minutes)
  2. Heat 1 tbsp (15 ml) olive oil in your skillet over medium-high heat. When shimmering, place the salmon skin-side down (if it has skin). Cook for 4-5 minutes without moving it, until the skin is crispy and the salmon is cooked halfway through. Flip carefully and cook for another 3-4 minutes until just cooked through but still moist inside. Remove from heat and set aside to cool slightly. (Total 10 minutes)
  3. In a medium bowl, whisk together tahini, lemon juice, minced garlic, olive oil, and honey. Slowly add water, 1 tbsp (15 ml) at a time, whisking until you reach a smooth, creamy consistency that’s pourable but not too thin. Season with salt and pepper to taste. (About 5 minutes)
  4. While the salmon cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley. Place all in a large mixing bowl with the mixed greens, olives, and feta cheese. (10 minutes)
  5. Pour about half the lemon tahini dressing over the veggies and toss gently to coat everything evenly. Adjust the amount of dressing based on your preference. (2 minutes)
  6. Flake the cooked salmon into large chunks and gently nestle them on top of the dressed salad greens. Drizzle with any remaining dressing. (2 minutes)
  7. Sprinkle a little extra fresh parsley and cracked black pepper for garnish. Serve immediately for best freshness and texture.

Notes

Pat salmon dry before cooking for a better sear. Add water slowly to the tahini dressing to achieve a creamy but pourable consistency. Use fresh lemon juice for best flavor. Dressing can be made ahead and stored up to 5 days refrigerated. For dairy-free, omit feta or use plant-based cheese. Salmon can be grilled instead of pan-seared.

Nutrition

Keywords: salmon salad, Mediterranean salad, lemon tahini dressing, healthy salad, quick salad, easy dinner, gluten-free, dairy-free option

Find it online: https://sweetstirring.com/fresh-mediterranean-salmon-salad-recipe-easy-healthy-lemon-tahini-dressing/