Seared Salmon Salad

Summer is here, and at Oliver’s Market we are ready to support your outdoor summer entertaining needs; this recipe is the perfect, easy-to-make entrée/salad to serve at an outdoor patio party!


  • Serves: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 10-20 minutes


  • 1 pound skinless Steelhead Salmon fillets
  • Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh chopped parsley
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper to taste
  • Salad
  • 5 ounces fresh arugula
  • 1 large cucumber halved and sliced
  • 1 pint quartered cherry tomatoes
  • 1 red onion sliced
  • 1/2 cup feta cheese crumbled
  • 1/3 cup pitted Kalamata olives


  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

  2. Coat the salmon with half of the marinade. Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking.

  3. While salmon is cooking, prepare all of the salad ingredients and mix in a large salad bowl.

  4. Plate the salad, slice salmon and arrange on top of salad. Drizzle with the remaining UNTOUCHED dressing and serve.

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