Lebanese Salmon Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Lebanese salmon salad is one of my favorite go to meals when I want something that tastes restaurant quality but comes together in under an hour. The beauty of it is that salmon is packed with omega 3 fatty acids, which are amazing for your heart and brain health. What I love most is how straightforward everything is to prepare. There's no fussy techniques or hard to find ingredients, and honestly, the whole thing costs just a few dollars per serving. It's fresh, vibrant, and honestly makes me feel like I'm eating something truly nourishing without spending all evening in the kitchen.
Ella x
Ingredients
- 400salmon fillets
- 237 mlcucumber(sliced)
- 237 mlred onion(thinly sliced)
- 237 mltomato(diced)
- 237 mlred bell pepper(diced)
- 473 mlfresh parsley(chopped)
- 250 mltzatziki sauce(store-bought or homemade)
- 50 mllemon juice(freshly squeezed)
- 100 mlolive oil(use a mild oil)
- 1 gsalt(use a flaky salt)
- 1 gblack pepper(freshly ground)
- 100 gfeta cheese (optional)(crumbled)
- 237 mlchopped fresh dill (optional)(chopped)
Detail level
Instructions
- 1
Preheat your grill or grill pan to medium-high heat. Season the salmon fillets with salt, black pepper, and a squeeze of lemon juice. Grill the salmon for 4-5 minutes per side, or until cooked through. Let it rest for a few minutes before flaking into pieces.
- 2
In a large bowl, combine the sliced cucumber, red onion, tomato, and red bell pepper.
- 3
Add the chopped parsley, tzatziki sauce, lemon juice, and olive oil to the bowl with the vegetables. Mix well to combine.
- 4
If using feta cheese, crumble it into the bowl and mix gently to distribute.
- 5
Add the flaked salmon to the bowl and toss gently to combine.
- 6
Season with salt and black pepper to taste.
- 7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 8
Just before serving, sprinkle with chopped fresh dill if using.
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