Meal Prep: Mediterranean Salmon Salad

Last Updated on February 22, 2024

Running out of meal prep ideas? Try our Mediterranean Salmon Salad recipe.

Crisp vegetables like cucumber, red bell pepper, and a trio of greens, combined with the tangy zest of lemon Dijon dressing, offer a refreshing crunch with every bite. Designed for convenience, this meal is not only a breeze to prepare but also ideal for storing, ensuring you can savor the tastes of the Mediterranean for up to 3-4 days.

Mediterranean Salmon Salad

5 from 1 vote
Print Pin
Protein: Fish / Seafood, salmon
Cut: Salmon
Diet: Gluten Free, Low carb
Course: Lunch, Main Course, Meal Prep
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4


For the Baked Salmon:

  • 4 ButcherBox Wild-Caught Alaskan Sockeye Salmon fillets
  • 2 tbsps olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • salt and black pepper to taste
  • lemon wedges for garnish

For the Salad:

  • 6 cups mixed greens such as spinach, arugula, and romaine
  • 1 cucumber sliced
  • 1 red bell pepper sliced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/4 cup Kalamata olives pitted and sliced
  • 1/4 cup crumbled feta cheese optional

For the Lemon Dijon Dressing:

  • 1/4 cup olive oil
  • 2 tbsps lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • salt and black pepper to taste


Prepare the Baked Salmon:

  • Preheat your oven to 375°F (190°C).
  • In a small bowl, mix together olive oil, paprika, garlic powder, dried thyme, salt, and black pepper to create a marinade.
  • Place the salmon fillets on a baking sheet lined with parchment paper.
  • Brush the salmon fillets with the marinade, covering them evenly.
  • Bake in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and set aside.

Make the Lemon Dijon Dressing:

  • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper to make the dressing. Set aside.

Assemble the Salad Containers:

  • In each meal prep container, layer the mixed greens, cucumber slices, red bell pepper slices, cherry tomatoes, red onion slices, and Kalamata olives.
  • If using, sprinkle crumbled feta cheese on top.
  • Add a baked salmon fillet to each container.

Store and Serve:

  • Seal the meal prep containers and refrigerate. These meal prep containers can be stored for up to 3-4 days.
  • When ready to eat, drizzle the lemon Dijon dressing over the salad, squeeze lemon wedges for extra freshness, and toss everything together.
Share on Pinterest!Pin at @Butcher_Box!

Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.