Ingredients

The following ingredients have 4 Servings
  • 1 lb Salmon fillet, (cut into 4 equal pieces)
  • Kosher salt and black pepper
  • 11/2 teaspoon dried oregano
  • 8 oz hearts of Romaine lettuce, (chopped)
  • 10 oz cherry or grape tomatoes
  • 1 bell pepper (any color, cored and sliced into rounds)
  • 1 English cucumber (sliced into rounds)
  • 2 shallots (sliced)
  • pitted Kalamata olives (to your liking)
  • Quality Greek feta blocks (to your liking)
  • 1/2 cup Extra virgin olive oil
  • 2 large lemons
  • 2 garlic cloves, (roughly chopped)
  • 20 to 30 fresh mint leaves, (no stems (about 7 grams or so))
  • 1 tsp dried oregano
  • 1/2 tsp sweet paprika
  • 1 lb salmon fillet (cut into 4 equal pieces)
  • Kosher salt and black pepper
  • Dried oregano (a generous pinch 1 1/2 tsp or more to your liking)

Instruction

  • Preheat the oven to 425 degrees F and position a rack in the middle.
  • Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.
  • Bake the salmon in the heated oven for 8 to 12 minutes until it's done and flakes easily (see cook's tip #1 below). Meanwhile, work on the salad and the vinaigrette.
  • Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don't add the feta yet)
  • Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
  • Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).
  • Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!