Baked Greek Style Salmon with Side Salad

 

Yield: 3 servings

Author: Ana Marti

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Baked Greek style salmon with side salad

Prep time: 15 MCook time: 15 MTotal time: 30 M

This flaky and delicious baked Greek style salmon and salad recipe is the perfect combo for a quick and healthy dinner. Enjoy as-is or with a side of orzo.

Ingredients:

For Salmon

• 1 pound salmon fillet
• 3 tablespoons extra virgin olive oil
• Juice from one lemon
• 2 garlic cloves, minced
• 1 tablespoon fresh dill (2 teaspoons dried dill), roughly chopped
• 1/2 tablespoon fresh oregano (1 teaspoon dried oregano), roughly chopped
• salt and pepper to taste

For Salad

• 8 ounces spring mix
• 1/2  small red onion, thinly sliced
• 1 large cucumber, chopped in quarters
• 1/3 cup cherry tomatoes, halved
• 1/4 cup sliced kalamata olives
• 1/4 cup crumbled feta cheese
• FOR THE VINAIGRETTE:
• 1/4 cup extra virgin olive oil
• 2 tablespoon red wine vinegar
• Juice from half a lemon
• 1 clove garlic, minced
• 1/2 tablespoon fresh oregano (1/2 teaspoon dried oregano), chopped
• 1/2 tablespoon fresh dill (1/2 teaspoon dried dill), chopped
• 2 teaspoon fresh basil (1/4 dried basil), chopped
• salt and pepper to taste

Instructions:

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a bowl, add oil, garlic, roughly chopped dill, and oregano, minced garlic, and lemon juice and stir well.
3. Place salmon fillet on the baking sheet. Season both sides with salt and pepper, then pour the marinade over the salmon, making sure to coat both sides.
4. Marinade it or bake right away in the preheated oven for 12 to 15 minutes.
5. Meanwhile, start, making the vinaigrette. In a bowl, combine oil, red wine vinegar, lemon juice, minced garlic, oregano, dill, basil, salt, and pepper. Stir and put aside.
6. In a salad bowl, add spring mix, red onion, cucumber, cherry tomatoes, and olives. Drizzle vinaigrette over the top and gently toss to combine. Finish by adding feta cheese.
7. Remove the salmon from the oven and ENJOY!

Notes:

You can either use skin on or skin off salmon fillets. If using skin-on salmon, the skin will become soggy due to the marinade, but it will lock in extra moisture. After the salmon is baked, you can either remove the skin easily before serving or avoid eating it once served.

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