Salmon Kalamata Salad

If you need a fresh, filling meal that balances hearty potatoes with bright vegetables, this Salmon Kalamata Salad is exactly what you should make tonight. It brings together tender salmon and a zesty olive vinaigrette for a meal that feels substantial without being heavy.

Why This Salmon Kalamata Salad Works

This recipe relies on a simple technique of dressing the warm potatoes first. By tossing them in a bit of the vinaigrette while they are still hot, the potatoes absorb the garlic and olive flavors much better than if you dressed them cold. Using white balsamic vinegar keeps the dressing light and clean, which lets the flavor of the kalamata olives really stand out. It is a straightforward way to get a balanced, Mediterranean-style dinner on the table in about 30 minutes.

Ingredient Notes

• Kalamata olives: Mincing these finely is key so you get a bit of salty, briny flavor in every bite of the dressing.
• White balsamic vinegar: This provides a nice acidity without darkening the colors of the fresh vegetables.
• Fennel: Thinly slicing the bulb adds a subtle, crisp crunch that pairs perfectly with the tender salmon.

Salmon Kalamata Salad

Salmon Kalamata Salad

This hearty salad combines tender salmon with fresh vegetables and a zesty kalamata olive vinaigrette. It is a vibrant and healthy meal perfect for a quick dinner.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine Mediterranean

Servings 4

Ingredients

  

Vinaigrette

• 6 tablespoons olive oil
• 3 tablespoons white balsamic vinegar
• 1/3 cup kalamata olives minced
• 1/2 teaspoon lemon zest grated
• 1 clove garlic grated
• 1/2 teaspoon crushed red pepper flakes

Salad

• 3/4 pound baby red potatoes quartered
• 1/2 pound green beans trimmed
• 1/2 pound cherry tomatoes halved
• 1/2 fennel bulb thinly sliced
• 1/2 red onion thinly sliced
• 2 cups arugula
• 3/4 pound frozen seasoned salmon cooked according to package instructions

Instructions

 

• Whisk the olive oil, white balsamic vinegar, minced olives, grated garlic, lemon zest, and red pepper flakes together in a small bowl until well combined.
• Bring a large pot of salted water to a boil and add the quartered potatoes, simmering them for about 5 minutes until just tender.
• Remove the potatoes with a slotted spoon and place them in a large mixing bowl, keeping the water in the pot for the green beans.
• Pour 2 tablespoons of the vinaigrette over the warm potatoes and toss gently to coat.
• Return the pot of water to a boil, add the green beans, and cook for 2 minutes before draining and immediately plunging them into a bowl of ice water to stop the cooking.
• Drain the cooled beans well and add them to the bowl with the potatoes along with the cherry tomatoes, sliced fennel, and red onion.
• Pour the remaining vinaigrette over the vegetables and toss everything together to combine.
• Fold in the arugula just before serving and top each portion with a piece of the prepared salmon.

Keyword Salmon Kalamata Salad

Tima’s Tips

• If you prefer a milder flavor, soak the sliced red onion in a bowl of cold water for 10 minutes before adding it to the salad.
• Keep the arugula separate until you are ready to serve to ensure it stays crisp.

Variations

• Add crumbled feta cheese for extra creaminess.
• Toss in some toasted pine nuts for added crunch.
• Use fresh herbs like parsley or dill if you want a brighter, more aromatic finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The arugula will wilt over time, so this is best enjoyed fresh.

Common Questions I Get

If you make this, let me know how it turned out in the comments below — I'd love to hear from you.