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Prep time: 5 min
Cook time: 15 min
Servings: 2
1 - 100 gram
Easy baked salmon with fresh garden vegetables and bold Greek flavors including feta, kalamata olives, and a bright lemon-mint vinaigrette!
Ingredients
Salmon
300 grams salmon
1 tsp Salt and pepper (to taste)
dried oregano to taste
Salad
100 gram Romaine lettuce
50 gram tomatoes
100 gram cucumbers
100 gram bell peppers strips
15 gram shallots
40 gram fat free herbed feta
2 green olives
Dressing
4 tbsp olive oil
4 tbsp lime juice
1 tbsp country dijon
5 gram minced garlic
4 gram mint
4 gram basil
1 tsp oregano
1/2 tsp sweet paprika
Directions
1. Preheat oven to 425 degrees F and position a rack in the middle of the oven. 2. Pat salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Place seasoned salmon on a lightly oiled sheet pan and brush the top with extra virgin olive oil. 3. Bake salmon in heated oven for 8 to 12 minutes until it’s done and flakes easily.
Prepare Salad
In a large salad bowl, add lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (hold the feta for now)
5. Prepare Vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
6. Dress Salad with a bit of the vinaigrette. Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later.)
7. When salmon is ready, build your salad bowls. Transfer salad to serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top, making sure to get some on the baked salmon itself.
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