Greek Salmon Salad

Ingredients

For the Salmon

• 1 lb salmon fillet, cut into 4 equal pieces

• Kosher salt and black pepper to taste

• 1 1/2 teaspoons dried oregano (or to taste)

• 2 teaspoons olive oil for cooking

For the Salad

• 8 oz hearts of Romaine lettuce, chopped

• 10 oz cherry or grape tomatoes, halved

• 1 bell pepper (any color), cored and sliced into rounds or chopped

• 1 English cucumber, sliced or chopped

• 2 shallots, thinly sliced

• Pitted Kalamata olives to your liking

• Quality Greek feta cheese, in blocks or crumbled

• Fresh chopped dill

• 1/2 cup fresh mint leaves (optional)

For the Lemon-Mint Vinaigrette

• 1/2 cup extra virgin olive oil

• Juice of 2 large lemons

• 2 garlic cloves, roughly chopped

• 20-30 fresh mint leaves (about 7 grams), stems removed

• 1 teaspoon dried oregano

• 1/2 teaspoon sweet paprika

• Kosher salt and black pepper to taste

Instructions

1. Prepare the Salmon: Season salmon pieces with salt, pepper, and dried oregano. Heat olive oil in a skillet over medium-high heat. Cook salmon for about 4-6 minutes per side or until cooked through and nicely browned. Remove from heat.

2. Make the Salad: In a large bowl, combine chopped romaine, tomatoes, bell pepper, cucumber, shallots, Kalamata olives, chopped dill, and feta cheese. Add fresh mint if using. Toss gently to combine.

3. Prepare the Vinaigrette: Blend or whisk together olive oil, lemon juice, garlic, mint leaves, dried oregano, paprika, salt, and pepper until emulsified.

4. Dress the Salad: Drizzle vinaigrette over the salad and toss to coat evenly.

5. Assemble and Serve: Place the cooked salmon fillets over the tossed salad and serve immediately.

This fresh salad combines classic Greek flavors with tender salmon for a satisfying, healthy meal.