Baked Salmon Salad Recipe With Lemon-Mint Vinaigrette

I’m a die-hard salad fan. Eating it for dinner makes me feel healthy, and more importantly, it  gives me a mental pass to eat as much dessert as I want. Plus, any dinner that requires less than 10 minutes of prep and has a flexible list of ingredients is perfect for me and my inability to meal plan.

This Mediterranean salad is fresh and light, and it happens to be Paleo and Keto without trying too hard. Our family tops it with salmon, but any protein (or none) would make for a delicious meal.

You can make the dressing in advance and store it in the refrigerator for up to three days.

INGREDIENTS

For the salmon:

salmon filet

salt

pepper

fresh oregano, minced

For the salad:

3-4 large romaine lettuce leaves

½ red bell pepper

¼ cup English cucumber, chopped

½ large shallot, thinly sliced

crumbled feta

pitted kalamata olives

For the dressing:

1/2 cup extra virgin olive oil

juice from 2-3 lemons

2-3 cloves garlic

15-20 fresh mint leaves (no stems)

1 tsp dried oregano

1/2 tsp sweet paprika

lemon zest from one lemon

small handful of fresh parsley (no stems)

INSTRUCTIONS

For the salmon:

Preheat over to 375 degrees.

Allow the fish to sit at room temperature for 10 minutes.

Drizzle with olive oil and the juice of half a lemon, then sprinkle with salt, pepper and oregano to season.

Wrap in tin foil and bake for 15-20 minutes!

For the salad:

Chop the lettuce, bell pepper, and cucumber. Toss with thinly sliced shallots and olives, then top with feta and baked salmon filet. Drizzle with vinaigrette.

For the dressing:

Blend all the ingredients in a Vitamix or food processor until smooth.

Store in airtight container in the refrigerator for up to three days.