Mediterranean Salmon Salad

Written By Philippa Bebbington, MS, RD

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

  1. Grill & Flake the Salmon: Season salmon as desired, grill until cooked through, then flake into bite-sized pieces.

  2. In a large bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, and olives.

  3. Toss in artichoke hearts and sprinkle with hemp seeds.

  4. Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, and salt.

  5. Toss & Serve: Drizzle dressing over the salad, top with the flaked salmon, and gently toss to combine.

Philippa Bebbington, MS, RD

Philippa is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

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Week 8: Vibrant Bites & Sips - A Wholesome Week Ahead