Grecian Salmon

Roasted salmon topped with a chopped Greek salad makes for a light and fresh weeknight meal. Though, admittedly, this is scrumptious enough for guests too.

Grecian Salmon

Ingredients

• 2 4-5oz salmon fillets , skin removed
• 1/4 cup plus 1 tbsp olive oil
• 1 tsp dried oregano
• 1 lemon, sliced
• 1 cup English cucumber, chopped
• 1 cup tomatoes, diced
• 1/4 cup red onion, sliced thin
• 1/4 cup feta cheese, crumbled
• 2 tbsp kalamata olives, diced 
• 1 tbsp peppadew peppers, minced
• 1 clove garlic, minced
• 1 tsp dijon mustard
• 3 tbsp red wine vinegar 

Preheat oven to 425F.

Place the salmon fillets on a grease baking sheet. Drizzle 1 tbsp of olive oil over the fillets. Season to taste with salt and pepper, as well as 1/2 tsp of oregano. Place slices of lemon over the fillets. Bake for 22 minutes.

While the salmon is baking, make the salad. In the bottom of a salad bowl, whisk together the mustard, garlic, vinegar, remaining oregano. Drizzle in 1/4 cup of olive oil. Season to taste with salt and pepper. Add the cucumbers, tomatoes, onion, feta, olives and peppers. Toss until coated into the dressing. 

Serve the salmon alongside cooked orzo and top with the chopped salad. 

Serves 2

Notes from the Chef

-Double the amount of dressing and drizzle over cooked orzo for extra flavor

-Don't like fish? Sub the salmon for a chicken breast