Greek Salad with Salmon

Prep

5 minutes

Cook

10 minutes

Serves

4

Ingredients

  • 4 5 oz – 6 oz skinless salmon portions
  • 4 teaspoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1/2 cup thinly sliced red onion
  • 1 cucumber peeled, halved, seeded and diced into 1” pieces
  • 1 small head iceberg lettuce, sliced into 1/4” julienne
  • 1 ½ cups grape tomatoes, cut in half
  • 1/2 cup jarred roasted red peppers, cut into julienne strips
  • 2 tablespoons minced parsley
  • 1 tablespoon minced mint
  • 1 teaspoon fresh oregano leaves
  • 1 teaspoon chile flakes
  • 1/2 cup your favorite Mediterranean-inspired vinaigrette
  • Salt and pepper to taste
  • Kalamata olives and crumbled feta cheese to taste

Instructions

Prep:
  • Combine 2 teaspoons olive oil and dried oregano and pour over the salmon portions.
  • Season each salmon portion with a good pinch of salt and grind of pepper.

 

Cook:
  • Heat the remaining 2 teaspoons of olive oil in nonstick pan. When the oil is shimmering add the salmon.
  • Cook the salmon for 3 minutes then flip over and cook for an additional 3 minutes.
  • Remove the salmon from the pan and let it rest as you build the salad.

Serve:
  • Combine the red onion, cucumber, lettuce, tomatoes, roasted red peppers, parsley, mint, oregano and chile flakes in a large bowl and toss to combine everything.
  • Add the vinaigrette and toss to combine it with the salad ingredients.
  • Adjust seasoning and add more vinaigrette if desired.
  • Divide the salad between 4 large bowls.
  • Top the salads with the cooked salmon portions and sprinkle some olives and crumbled feta cheese on top.
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