Warm Salmon Salad with Lemony Greek Dressing

This hearty main dish salad combines ingredients we love - salmon, spring greens, and brown rice. Tossed with Shirlie Jayne's Lemony Greek Dressing provides a delightful and flavorful finish.


  • 4 (6-8 ounce) Salmon Fillets
  • 1 Bag Mixed Spring Greens
  • 2 Cups Brown Rice
  • 1/2 tsp Himalayan Pink Salt (or your choice of salt)
  • 1/2 tsp Black Pepper
  • 2 Garlic Cloves
  • 2 Tbs Olive Oil
  • 4 Green Onions
  • 1 Red Onion
  • 20 Pea Pods
  • 1 Wedged Lemon
  • Shirlie Jayne's Lemony Greek Dressing

How to Prepare

  1. Cook the brown rice, set aside while keeping it warm.
  2. Season the salmon with the salt, pepper and garlic.
  3. Add 1 ½ Tbs olive oil to a large saute pan over medium heat.
  4. Add the salmon fillets to the pan and cook until done. (about 6 – 8 minutes) on each side.
  5. Set the salmon aside on a plate and keep warm.
  6. Add the remaining olive oil to the pan and saute the onion and pea pods.
  7. Be careful not to over cook, keeping them crisp.
  8. In a large bowl, toss together the salad greens, the rice, the onions and peapods.
  9. Add the Lemony Greek Dressing and toss so that all ingredients are coated.
  10. Evenly divide the salad mixture between 4 plates, then top with a salmon fillet.
  11. Sprinkle green onion on top and finish with a green onion fan.
  12. Serve with more Lemony Greek Dressing and lemon wedges on the side 

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