
Seared salmon with cucumbers, olives, feta, and herbs
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Seared salmon with cucumbers, olives, feta, and herbs
A substantial low-carb salad with salmon, crisp vegetables, olives, feta, and lemony herbs that still feels generous enough for dinner.
15m
Prep Time
12m
Cook Time
27m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
(Updated )
The easiest way to make a dinner salad work is to give it enough fat, enough texture, and a real centerpiece. Seared salmon does that job perfectly here.
Test Kitchen Pick
Thermometer
Helpful Tool
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeSeason and sear the salmon until cooked to your liking.
Toss the romaine, cucumber, tomatoes, olives, and herbs with olive oil and lemon juice.
Divide the salad among bowls or plates.
Top with the salmon and feta.
Finish with extra lemon and black pepper.
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
Goat cheese is creamier and softer but still fits the salad well
Any crisp lettuce works as long as it has enough structure
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeLet the salmon rest for a minute before flaking it over the salad.
This also works well with leftover cooked salmon.
Store the salmon and salad separately for up to 2 days.
Serve the salmon chilled or warm it gently before adding to the salad.
Per serving (1 serving) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
Zucchini halves filled with buffalo-style chicken and melted cheese for a low-carb dinner that still hits comfort-food notes.

A quick paleo skillet of garlicky shrimp served over cauliflower rice for a dinner that stays light without feeling meager.

A taco-bowl dinner built on crisp cabbage instead of rice, with seasoned beef, avocado, salsa, and all the familiar toppings that still make it satisfying.

A bright grated carrot salad with Dijon vinaigrette and parsley that works as a side, starter, or light lunch component.
Golden pork chops finished in a skillet with garlic, rosemary, and butter for a fast low-carb dinner that still feels like real comfort food.
A one-pan paleo dinner with ground turkey, sweet potatoes, greens, and warm spices that feels practical without tasting flat.