Mediterranean Salmon Salad For A Quick #Weekday Supper

Mediterranean Salmon Salad For A Quick #Weekday Supper

salmon salad

Colorful Mediterranean salmon salad with warm red potatoes and green beans drizzled with a zesty salad dressing! Warm days have me craving salad and this salmon salad is just perfect for a quick weekday supper. It takes minutes to put together and is a complete meal in itself. Grill or broil the salmon in the oven while the potatoes and green beans are cooking in a pot. Then just put everything together with some salad greens and you have an easy salmon salad that is loaded with good stuff.  June just happens to be Mediterranean diet month so this salmon salad is in line with that theme too. You add some chili,  mustard and mint to balsamic vinaigrette and use some of this to paint the fish before broiling creating a salmon fillet bursting with flavor. Toss in some warm potatoes, beans, greens, pistachio, olives and you have an easy to make Mediterranean salmon salad. It gourmet salad made at home, quick and easy for that week night meal !! This is on our menu every week except that I change the dressing on the salmon to change things a bit.

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Nutrition Wise!

Salmon is chock-full of brain food in the form of omega 3 and DHEA. Red potatoes add a heart healthy dose of potassium while salad greens, tomatoes and fresh beans add  fiber and vitamins. Olives and pistachio add that Mediterranean touch and a boost of healthy fat. All in all a heart healthy Mediterranean salmon salad!!


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Mediterranean Salmon Salad


  • 1lb salmon (4 salmon fillets)
  • 1/2 cup Balsamic vinaigrette (or Greek vinaigrette)
  • 3 Tbs fresh mint (chopped)
  • 1 Tbs lemon juice
  • 1 Tbs Dijon mustard
  • 1 Tsp chili flakes (optional)
  • 1/2lb red baby potatoes
  • 1/2lb fresh green beans
  • 1/2 cup pitted Kalamata olives
  • 4 Cups mixed salad greens
  • 2 tomatoes (cut into wedges)
  • 1 Tbs olive oil
  • 2 Tbs pistachio


In a pot, boil potatoes in salted water until tender 12-15 minutes, adding the green beans during the last 5 minutes of cooking time. Drain, cut potato into wedges and keep aside.
Add lemon, mustard, chopped mint and olive oil to the salad dressing and mix well. Remove 1/2 the salad dressing and brush over the salmon.
Position broiler rack so that it is 5 inches from heat source. Coat rack with cooking spray. Place salmon on rack and broil without turning 12-15 minutes until opaque in the centers.
Meanwhile slice potatoes. Gently toss salad greens, potatoes, olives tomatoes in a large bowl with salad dressing. Top with salmon, pistachio and serve fresh.

Check out what the rest of my Weekday Supper team has for this week !

Monday Juanita’s Cocina – Cilantro Pesto Pasta with Shrimp
Tuesday – Magnolia Days – Roast Beef Pasta Salad
Wednesday – Foxes Loves Lemons – Homemade Grilled Pizza
Thursday – Sue’s Nutrition Buzz – Mediterranean Salmon Salad with Red Potatoes
Friday – Growing Up Gabel – Chinese Chicken SaladSunday Supper Movement


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