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Mediterranean salmon salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 salads

Ingredients

For the couscous

  • 2 cups cooked couscous (1/2 cup dry)
  • 1/2 red bell pepper, diced
  • 1 green onion, thinly sliced
  • 1 tbsp fresh mint, chopped
  • 1 small cucumber, diced
  • 1/2 cup feta cheese
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp fresh garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the salmon patties

  • 12 oz canned salmon
  • 1/2 tsp dijon mustard
  • 1 tsp garlic powder
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 2 tbsp olive oil

For the dressing

  • 1 tbsp lemon juice
  • 2 tbsp greek yogurt
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil
  • 1 tsp fresh mint, minced
  • salt and pepper

For the construction

  • 6 cups mixed greens
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup slivered almonds, toasted

Instructions

For the couscous

  1. Mix all ingredients together in a medium bowl. Set aside. 

For the salmon patties

  1. Using a fork, break up salmon in a medium bowl. Mix in dijon mustard, salt and pepper. Mix in egg and form six patties with your hands. Set aside.

  2. Heat up the olive oil in a medium skillet over a medium heat. Cook the patties for a few minutes on each side until crisp and golden. Set aside. 

For the dressing

  1. Whisk together lemon juice, greek yogurt, garlic, and mint. While whisking, slowly add in the olive oil. Season with salt and pepper. 

For the construction

  1. Divide greens, couscous, salmon patties, tomatoes, almonds, and dressing among two bowls.