Greek Salmon Salad
Servings:*
4 servingsIngredients
- For the salmon:
- 4 4-ounce salmon fillets
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried drill
- 3 garlic cloves, minced
- ½ teaspoons salt
- For the dressing:
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoons dried oregano
- ½ teaspoons salt
- ¼ teaspoons black pepper
- For the salad:
- 3 romaine hearts, chopped
- 8 ounces cherry tomatoes, halved
- 1 English cucumber, sliced
- 1 cup olives, Kalamata or green
- 1 15-ounce can chickpeas, drained and rinsed
- 1 14-ounce can quartered artichoke hearts , drained and rinsed
- 8 ounces crumbled feta cheese
Directions
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Heat oven to 350 F.
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To make the marinade and salmon: In a small bowl, whisk together the olive oil, lemon juice, dill, garlic and salt. Drizzle over the salmon and let it marinate for 10 minutes.
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Place the salmon on a parchment- or foil-lined baking sheet, spooning any additional marinade over the fillets.
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Bake for 15 to 20 minutes. The salmon is done when it flakes easily.
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While the salmon is cooking, make the dressing and prepare the vegetables: In a bowl or Mason jar, whisk together the dressing ingredients. Set aside.
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Combine the chopped romaine, cherry tomatoes, cucumbers, olives, chickpeas, artichokes and feta and drizzle with dressing. Toss to combine.
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Serve topped with salmon fillets. Enjoy!