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A healthy salmon salad is a great way to start eating again. It tastes just as good in January as it does in July!

– 1 lb salmon fillet, cut into four pieces Note: slice your salmon fillet with a sharp knife before you cook it. – olive oil – coarse salt – 15 ounce can chickpeas, drained and rinsed well – 1/2 cup cucumber, cut in small dice – 1/2 cup bell peppers, any colors, cut in small dice – 1/2 cup tiny cherry tomatoes, sliced in half if larger – 1/2 cup feta cheese, cut in small dice – 1/2 cup canned or marinated artichoke hearts, chopped


– 1/2 cup pitted olives, halved – 1/2 cup red onion sliver – 2 tsp fresh thyme leaves – 2 Tbsp fresh parsley, chopped – 4 handfuls baby arugula DRESSING – 5 Tbsp extra virgin olive oil – 3 Tbsp red wine vinegar – 1 Tbsp fresh lemon juice – 1/2 tsp dried oregano – 1 tsp Dijon mustard – 1/2 tsp honey – pinch of salt, to taste


Warm the oven up to 400F. Place the fish on a baking sheet lined with foil. Add a little olive oil and coarse salt to taste. 

Step 1

Step 2

Bake 20 minutes until fish flakes with a fork. While the salmon bakes, whisk together the dressing (taste to adjust ingredients.)

Step 3

Add everything for the salad except the rocket to a wide, shallow bowl. Add a little of the dressing and toss to mix.

Step 4

Set out some rocket on each plate or bowl. Then add the salad and top with the salmon. Drizzle with more sauce.

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