Easy Salmon Dinner with Chopped Salad & Feta Green Beans

A plate with a seasoned, baked salmon fillet, green beans, and a bowl of chopped salad with lettuce, cucumber, and carrots. In the background, another plate has salmon on top of salad. Everything is on a checkered tabletop.

Melissa Jo

Easy Salmon Dinner with Chopped Salad & Feta Green Beans

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This is the dinner I make at least once a week for my boyfriend and me, especially on nights when we’re curled up on the couch watching our favorite shows. You know those nights when it’s late, you’re fully invested in a series, and you want something that feels like a lot of food without actually being junk?

Right now, we’re completely obsessed with Gangs of London—season three just started, and I swear, once you start it, you’re not getting up from the couch. My favorite character is Sean Wallace (you’ll have to watch to see what happens to him), but I also love Lolly and Elliot. The show has that Game of Thrones–level intensity, but set in the modern world—international crime families, shifting power, constant twists. It’s dark, fast-paced, and SO good.

I’ve always been drawn to shows from the UK because I feel like they cast actors based on talent and merit, not just looks—and it makes the storytelling so much better. If you love shows like this, a few of my other favorites are Department Q, The Day of the Jackal, and Knight of the Seven Kingdoms. Add them to your list now.

This salmon dinner is what we make when we’re deep into a series—easy, comforting, flavorful, and satisfying without feeling heavy. It’s a full dinner, but it won’t put you into a food coma halfway through an episode.

And if you’re planning a whole weekend of watching?

Late-night binge? Make this.Sunday night reset dinner? I’ll leave space here to link my Creamy Bolognese.Friday or Saturday night when you want something a little more indulgent? Make my Oven-Baked Crispy Chicken Wings, or if you’re feeling bold, my Fried Lemon Pepper Wings.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 5 people

Course: Main Course

Cuisine: American

Ingredients

For the Lemon Parmesan Salmon

1 –2 skin-on salmon fillets 6–8 oz each, room temperature
1 –2 tablespoons olive oil
Juice of 1 lemon

Per salmon fillet:

½ teaspoon Tony’s Creole seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
Cracked black pepper to taste
Salt to taste (use sparingly)
1 –2 tablespoons freshly grated Parmesan Reggiano
Note: Tony’s Creole already contains salt so go light and adjust at the end if needed.

For the Chopped Salad

1 bag Fresh Express Sweet Butter lettuce chopped smaller
2 large handfuls baby spinach roughly chopped
1 12 oz bag fresh broccoli, carrot & cauliflower blend (microwavable, not frozen)
1 cucumber peeled in alternating strips, quartered and chopped
4 oz tomato basil feta crumbles most will go in the salad
1 oz freshly grated Parmesan cheese

For the Lemon Olive Oil Dressing

½ cup extra-virgin olive oil
Juice of 1 juicy lemon
½ teaspoon Tony’s Creole seasoning
Cracked black pepper to taste
This dressing is meant to be olive oil–forward not vinegar-heavy.

For the Feta Green Beans

1 12 oz bag fresh green beans (microwavable)
About 1 oz tomato basil feta crumbles
3 tablespoons lemon olive oil dressing

Equipment

1 Black and White Cutting Board

Method

Bake the Salmon

Preheat oven to 350°F.
Line a baking sheet with foil and lightly oil it.
Place salmon fillets skin-side down.
Squeeze lemon juice over the salmon.
Drizzle olive oil over the top and rub gently.
Season evenly with Tony’s Creole, garlic powder, onion powder, smoked paprika, black pepper, and a light pinch of salt.
Grate Parmesan directly over the salmon.
Bake on the middle rack for 20–25 minutes, depending on thickness.

Doneness tip:

Salmon is perfect at 125–130°F internal temperature and should flake easily.
Prep the Vegetables
Steam the broccoli, carrot & cauliflower blend for half the time listed (about 2 minutes).
Chop into small, salad-friendly pieces.
Steam green beans for the full time listed until bright green and tender-crisp.

Make the Dressing

Whisk together olive oil, lemon juice, Tony’s Creole, and black pepper until emulsified.

Assemble the Salad

Combine lettuce, spinach, chopped veggie blend, and cucumber.
Add most of the feta and all of the Parmesan.
Toss with most of the dressing.

Finish the Green Beans

Toss green beans with remaining feta and 3 tablespoons of dressing.

Serve

Bowl-style: Salad → green beans → salmon on top
Separated: Salad, salmon, and green beans served individually
Both are perfect—eat how you like.

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