Mediterranean Blackened Salmon Salad

Eat like a Greek!

I wish I could say you heard it here first, but I can’t because there have been multiple sources/studies that show adopting a Mediterranean diet will lead to a healthy, longer life. Don’t believe me? Do a simple google search or check out this article posted by CNN last year. Or, take a look at my Papou (Greek grandpa) who looks phenomenal at the ripe age of 86. I am half Greek and half Italian, so I really appreciate Mediterranean food.

Fish is a major food group in and of itself for people from the Mediterranean area. We have traditions that are based on fish! For example, every Christmas Eve, my Nonna (Italian grandma) cooks the feast of the seven fishes. She makes fried calamari, octopus and fried shrimp. All so delicious. I normally leave at least five pounds heavier every year. Is it Christmas Eve yet?!

My favorite fish ever is salmon. I love it with a glaze, blackened, or just seasoned with salt, pepper and olive oil. While salmon is great with some kind of grain, it’s even more delicious and healthier with a bowl of salad – this Mediterranean salad to be exact.



The salmon is blackened, giving the top a crisp and flavorful bite. The salad is mixed with romaine lettuce, cherry tomatoes, Kalamata olives, giardiniera and goat cheese – the essentials of a great Med salad. The dressing is a red wine vinaigrette from Giada De Laurentiis.



The great thing is that this salad is super easy and simple. It’s a great, healthy weeknight meal. And, you can cook blackened salmon throughout the year. If it’s cold out, pop it on a cast iron skillet (or any skillet) and if it’s hot, throw it on the grill.


So not only is this salad easy, it’s healthy and will hit a lot of the major food groups of the Mediterranean diet. Get cooking! If you end up making this salad, don’t forget to tag your photo with #marinamakeseats!

Mediterranean Blackened Salmon Salad

Serves 4


Salmon Salad

  • 4 6 oz salmon fillets (one for each person you’re serving)
  • 2 tablespoons of fresh oregano, chopped
  • 1 tablespoons of fresh thyme, chopped
  • 2 tablespoons of paprika
  • 1 teaspoon of salt
  • 3 tablespoons of olive oil
  • 1 large head of romaine lettuce
  • 1 1/2 cups of cherry tomatoes, halved
  • 1/2 cup of Kalamata olives (more if you’re like me and love olives)
  • 1/4 cup of muffaletta (spicy olive spread) or diced up giardineiera
  • 4 oz of goat cheese, crumbled

Red Wine Vinaigrette

  • 1/2 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil


Heat olive oil in skillet over medium-high heat. In the meantime mix oregano, thyme, paprika and salt in a small bowl. Cover the tops of the salmon fillets generously with spice mixture and rub into salmon.

When the skillet it hot (about 5-7 minutes), add the salmon fillets, spice side face down in the oil. Cook salmon for about 3-4 minutes and then flip. Cook on the other side for another 5-6 minutes until salmon is cooked through. Set aside to cool slightly.

Next, to make the dressing, place all ingredients in a bowl and whisk to combine.

To assemble the salad, cut the romaine and top with tomatoes, muffaletta or diced up giardineiera, olives and goat cheese. Drizzle dressing on salad and top with salmon.

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