Mediterranean Salmon Salad

Aug 1

8-Week Summer Salad Series
Week 1 | Mediterranean Salmon Salad

A protein-packed, vibrant salad perfect for lunch or a light dinner.

PROTEIN
1.5 lbs wild-caught salmon, grilled and flaked

BASE
6 cups mixed greens
1 cup sliced cucumber
1 cup halved cherry tomatoes
½ cup sliced red onion
½ cup kalamata olives

ADD-INS
1 cup marinated artichoke hearts
2 tbsp hemp seeds

DRESSING
⅓ cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp oregano
Salt, to taste

DIRECTIONS

Grill & Flake the Salmon: Season salmon as desired, grill until cooked through, then flake into bite-sized pieces.
In a large bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, and olives.
Toss in artichoke hearts and sprinkle with hemp seeds.
Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, and salt.
Toss & Serve: Drizzle dressing over the salad, top with the flaked salmon, and gently toss to combine.

Philippa Bebbington, MS, RD

Philippa Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

Mediterranean Salmon Salad

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