Mediterranean-Style Mixed Seafood Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing cold salad featuring grilled shrimp and salmon, tossed in a zesty lemon vinaigrette with fresh herbs and vegetables for a light yet satisfying meal. This mediterranean-inspired seafood (keto, low carb) ready in about 30 minutes pairs salmon fillet, shrimp, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine flaked salmon, cooked shrimp, diced cucumber, halved cherry tomatoes, and sliced red onion.
  2. Step 2: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and a pinch of black pepper in a small bowl until emulsified.
  3. Step 3: Pour the vinaigrette over the seafood and vegetable mixture, then toss gently until evenly coated.
  4. Step 4: Add 2 tbsp chopped fresh dill and toss again. Divide 2 cups arugula among plates, top with seafood salad, and serve immediately.

Frequently asked questions

How long does Mediterranean-Style Mixed Seafood Salad with Lemon Vinaigrette take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mediterranean-Style Mixed Seafood Salad with Lemon Vinaigrette?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Mediterranean-Style Mixed Seafood Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mediterranean-Style Mixed Seafood Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mediterranean-Style Mixed Seafood Salad with Lemon Vinaigrette keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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