Mediterranean Salmon Salad with Green Beans, Potatoes and Feta

This Mediterranean-inspired dinner salad brings together the best of summer flavors. Italian-seasoned salmon is grilled or seared to perfection and served over a bed of spinach, tossed in a tangy Dijon vinaigrette with marinated shallots. Crisp sautéed green beans and tender boiled baby potatoes add heartiness, while crumbled feta and juicy grape tomatoes finish the dish.

Perfect for al fresco dining, this restaurant-worthy salad is fresh, bright and satisfying. The combination of warm salmon, cool greens and zesty dressing makes every bite a delight. Serve it as a main course for a light yet filling meal.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

12 ounce Microwavable Multicolor Baby PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the potatoes: Pierce the baby potatoes with a fork. Microwave in a covered bowl with 2 tablespoons water for 5-7 minutes until tender. Drain and set aside.
2. Make the vinaigrette: In a small bowl, whisk together red wine vinegar, Dijon mustard, sugar and 3 tablespoons olive oil. Season with salt and pepper.
3. Marinate the shallot: Peel and thinly slice the shallot. Add to the vinaigrette and let sit for at least 5 minutes.
4. Cook the green beans: Trim the green beans. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add green beans and sauté for 4-5 minutes until tender-crisp. Season with salt and pepper. Remove from skillet.
5. Cook the salmon: Pat salmon dry. Rub with Italian seasoning, salt and pepper. Heat 1 teaspoon cooking oil in the same skillet over medium-high heat. Cook salmon for 3-4 minutes per side, until golden and cooked through. Remove from heat.
6. Toast the ciabatta: Split the ciabatta in half. Spread garlic herb butter on cut sides. Toast in a toaster oven or under broiler until golden.
7. Assemble the salad: In a large bowl, combine spinach, grape tomatoes (halved) and the marinated shallot with vinaigrette. Toss to coat.
8. Plate: Divide salad among plates. Top with green beans, baby potatoes and flaked salmon. Crumble feta cheese over each plate. Serve with garlic ciabatta on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, trout or arctic char work well as substitutes for salmon.

How do I store leftovers?

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon and vegetables gently.

Can I grill the salmon instead of pan-searing?

Absolutely. Grill the salmon over medium-high heat for 3-4 minutes per side or until cooked through.