Mediterranean Salmon Salad

Every once in a while, a recipe sneaks its way into the weekly rotation and refuses to leave. This is that recipe.

I’ve been making this salad on repeat lately because it checks every box. It’s fresh, crunchy, packed with flavor, and actually filling enough to be a meal. The combination of peppery arugula, fresh herbs, salty feta, briny olives, crispy chickpeas, and perfectly seasoned salmon is one of those combinations that just works.

The honey dijon vinaigrette ties everything together with the perfect balance of tangy, sweet, and savory flavors. If you’ve been looking for a salad that doesn’t feel like a salad, this is it.

Ingredients

For the Salad

• 1 container arugula
• 1 can chickpeas, drained and rinsed
• 3 baby cucumbers, diced
• ½ red onion, diced
• ½ cup sliced kalamata olives
• 1 container feta cheese
• Heavy handful of fresh dill, chopped
• Heavy handful of fresh mint, chopped

For the Honey Dijon Vinaigrette

• ¼ cup olive oil
• ¼ cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey

For the Salmon

• 2 salmon fillets
• Made by Madi Salt & Co
• Made by Madi Pepper & Co
• Olive oil

Instructions

Roast the Chickpeas

Preheat your oven to 375°F.

Pat the chickpeas dry and toss them with a drizzle of olive oil and a generous sprinkle of Made by Madi Salt & Co. Spread them onto a baking sheet and roast for about 10 minutes, or until golden and lightly crisp.

Make the Dressing

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey until smooth and combined. Set aside.

Cook the Salmon

Pat the salmon dry and season generously with Made by Madi Salt & Co and Pepper & Co.

Heat a drizzle of olive oil in a skillet over medium-high heat. Sear the salmon on all sides until deeply golden and cooked to your preferred doneness.

Assemble the Salad

In a large bowl, combine the arugula, cucumbers, red onion, kalamata olives, feta, dill, mint, and roasted chickpeas.

Pour over the honey dijon vinaigrette and toss until everything is evenly coated.

Transfer to serving plates and top with the seared salmon.

Notes:

Don’t skip the fresh herbs. The dill and mint completely transform this salad and make it taste bright, fresh, and a little unexpected.

The roasted chickpeas add the perfect crunch, while the salmon turns it into a meal you’ll actually stay full from.

This is the kind of recipe that’s easy enough for a weeknight but good enough to serve when friends come over. And if you’re anything like me, you’ll probably find yourself making it again a few days later.