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Baked Salmon Salad Recipe With Lemon-Mint Vinaigrette
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Baked Salmon Salad With Lemon-Mint Vinaigrette

Servings 2
Author Erin Jackson

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:

  1. Preheat over to 375 degrees.
  2. Allow the fish to sit at room temperature for 10 minutes.
  3. Drizzle with olive oil and the juice of half a lemon, then sprinkle with salt, pepper and oregano to season.
  4. Wrap in tin foil and bake for 15-20 minutes!

For the salad

  1. 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:

  1. Blend all the ingredients in a Vitamix or food processor until smooth.
  2. Store in airtight container in the refrigerator for up to three days.