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Mediterranean chopped salad
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5 from 1 vote

Mediterranean Chopped Salad with Salmon, Cucumber and Mint

Keep things easy and delicious with this fresh and clean Mediterranean salad.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean
Keyword: Budget-Friendly, dairy-free, Gluten-Free, High Protein, Keto, Low-Carb, Paleo, Quick and Easy, Seafood
Servings: 4 people
Calories: 390kcal
Author: Chef Nichole


  • 2 cups romaine lettuce roughly chopped
  • 2 tomatoes large, chopped small
  • 1 cucumber chopped small
  • 1 yellow bell pepper chopped small
  • 1/4 cup parsley fresh, chopped small
  • 2 tablespoons mint fresh, chopped small
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 24 ounces salmon filets 4 pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  • Preheat oven broiler to high or if a broiler is not available heat the oven to 500 degrees.
  • In a large bowl, combine the romaine, tomato, cucumber, bell pepper, parsley, mint, lemon juice, and 1 teaspoon of the lemon zest. Toss well and set aside.
  • Spray a baking sheet with nonstick spray and place the salmon filets on the sheet. Sprinkle with salt and pepper. Place under the oven broiler can cook for about 10 minutes or until lightly browned on top and cooked through. Check the salmon halfway through and rotate the pan as needed so the salmon browns evenly.
  • Spoon the salad into serving bowls and place the salmon on top. Sprinkle the remaining lemon zest on top of the salmon. Serve and enjoy!


Serving: 1salmon filet with 1 cup salad | Calories: 390kcal | Carbohydrates: 8g | Protein: 36g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 344mg | Fiber: 3g | Sugar: 2g |
SmartPoints (Freestyle): 10