Zesty Greek Salmon Salad
1 1/2 lbs. salmon filet, about two portions
2 tbsp. lemon juice
3 tbsp. extra virgin olive oil
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. dried dill
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes
2 c. romaine, chopped
1/2 c. cherry tomatoes, quartered
1/4 c. green bell pepper, diced
1/2 c. kalamata olives
1/4 c. cucumber, cubed
3 oz. feta cheese, crumbled
1/3 c. extra virgin olive oil
1/4 tsp. black pepper, ground
1 clove garlic, grated
Juice of 1 lemon
1 tbsp. dijon mustard
1 tsp. dried oregano
1/3 c. red wine vinegar
Salt to taste
Preheat the oven to 400. In a mixing bowl, mix together oil, lemon juice, garlic, salt, dill, oregano, and red pepper flakes. Add salmon to the mixture and toss to coat. Refrigerate and allow to marinate for 30 minutes.
Bake for 15 – 20 minutes or until cooked to your preferred temperature.
While salmon is baking, combine olive oil, black pepper, garlic, lemon juice, dijon mustard, oregano, red wine vinegar, and salt in a large mixing bowl. Stir until well combined and refrigerate until ready to use.
When ready to serve, combine romaine, cherry tomatoes, bell pepper, olives, cucumber and feta cheese to a large mixing bowl and toss with dressing. Top with salmon and enjoy!
- It's recommended that the garlic be grated for your dressing, however minced is also feasible.
- Any remaining dressing can be refrigerated for up to one week.
- Salmon can be served hot or cold. Do not let salmon marinate for longer than 45 minutes or else the acidity of the marinade will begin to cook the fish.