Greek Salmon Salad

Baked salmon atop a healthy, light bed of vegetables bursting with classic Greek flavors and a tangy lemony dressing.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Dish, Side Dish

Cuisine Greek

Servings people

Calories 843 kcal

Ingredients

1 8 ounce salmon filet
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp oregano
5 cups mixed lettuce greens
1 cup diced cucumber
1 cup diced tomato
½ cup diced red onion
½ cup chopped Kalamata olives
½ cup crumbled feta cheese

Dressing

1 clove garlic minced
2 tbsp pure honey
1 tsp oregano
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
⅓ cup olive oil
Dash of pepper

Instructions

Preheat the oven to 375 degrees F.
Pour olive oil and lemon juice on top of the filet and season with oregano and pepper.
Place salmon, skin side down, on a non-stick baking sheet.
Bake for about 20 minutes until salmon is cooked through
Meanwhile, make the dressing by placing all dressing ingredients in a small bowl and whisking together for a few seconds until dressing emulsifies.
Next, place lettuce in 2 bowls, along with cucumber, tomatoes, and onion.
Remove salmon from oven and cut in half. Place one half on each bed of lettuce.
Top with Kalamata olives and feta cheese. Drizzle desired amount of dressing over entire salad.

Nutrition

Calories: 843kcalCarbohydrates: 34gProtein: 26gFat: 69gSaturated Fat: 14gCholesterol: 80mgSodium: 1010mgPotassium: 928mgFiber: 5gSugar: 25gVitamin A: 6280IUVitamin C: 30mgCalcium: 310mgIron: 4mg

Keyword fish, Gluten-free, Greek, Greek Dressing, Greek Salmon Salad, lemon dressing, Pescatarian, Salad, Salmon

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