Anti Inflammatory Mediterranean Salmon Salad with Feta and Olives
Total time30 min
Prep time15 min
Cook time15 min
5.0(20)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- 1 small garlic clove, finely minced
- ¼ tsp kosher salt
- ¼ tsp black pepper
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 english cucumber, halved lengthwise and sliced
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ¼ red onion, thinly sliced
- ¾ cup crumbled feta cheese
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
- 2
Pat the salmon fillets dry and place them skin-side down on the prepared baking sheet. Drizzle with 2 tbsp olive oil and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
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