Mediterranean Salmon Salad
- Total Time: 30 minutes + marinade
- Yield: 4 1x
- Category: Salads
- Cuisine: Greek
Ingredients
- 2 to 4 salmon fillets, 3 to 4 ounces each
- Greek vinaigrette divided, store-bought or homemade Classic Greek Vinaigrette
- salt and pepper
- 1/2 head of romaine or green lettuce, washed, dried and chopped
- 1 pint cherry or assorted small tomatoes, halved
- 1 large cucumber, quartered and sliced in chunks
- 1/2 cup pitted kalamata olives, halved, optional
- 1/2 cup pepperoncini, optional
- 1/4 to 1/2 red onion, thinly sliced
- 3 to 4 ounces Feta, chunked
- 1/4 cup fresh herbs, dill, parsley, chives, etc, optional
Instructions
Preheat oven to 300 degrees. Place salmon pieces, skin-side down, as close together as possible on a piece of foil with the edges turned up, placed on a sheet tray. Drizzle with a little vinaigrette and season with salt and pepper. Let sit for up to 30 minutes while the salad is being made. Bake until just done, timing varies on the thickness of salmon; from 9 minutes and up to 12 or so, for a thick filet. Salmon should be just flaky but holding together well.
While the salmon is cooking, place the lettuce on a platter, arrange tomatoes, and cucumbers around the edge of the platter, over the lettuce. When finished, ad the salmon in the center. Strew with the olives if using and the pepperoncini if using and the red onions. Sprinkle with the Feta and herbs, if using.
To serve drizzle with additional vinaigrette. Serve a portion of salmon to each person, toss the salad and serve on the side or flake the salmon into chunks, toss the salad and serve.