Makes 4 servings
So many things make this recipe a unique spin on the traditional Greek salad. For example, it uses butter lettuce instead of romaine, and the raw onion is dipped in cold water to tame the bite. The flavor combination offers a vibrant taste. Plus, salmon is packed with high levels of omega-3 fatty acids, lowering your chance of cardiovascular disease, cancer, dementia, and Alzheimer’s disease. This recipe is loaded with energizing ingredients and unique flavors. Quick to prepare and healthy, it makes a perfect Mediterranean dish.
¼ cup olive oil
3 tbsp. red wine vinegar
2 tbsp. freshly squeezed lemon juice (from 1 lemon)
1 clove garlic, minced
¾ tsp. dried oregano
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
4 (6-oz.) skinless salmon fillets
½ small red onion, thinly sliced
¼ cup cold water
2 medium heads butter lettuce, like Boston or Bibb (about 1 pound), cut into small pieces
2 medium tomatoes, cut into 2-inch pieces
1 medium English cucumber, quartered lengthwise, then cut into ½-inch pieces
½ cup pitted kalamata olives, halved lengthwise
4 oz. feta cheese, crumbled (about 1 cup)
4 strips crisp cooked bacon (optional)
1. Place a rack in the center of the oven and preheat to 425°F.
2. In a large bowl, combine the olive oil, vinegar, lemon juice, garlic, oregano, salt and pepper. Spoon 3 tablespoons of the dressing into a baking dish large enough to hold all the salmon fillets in a single layer. Set the bowl with the remaining dressing aside. Add salmon to the baking dish and gently turns it over several times to coat with the dressing. Cover and refrigerate.
3. Combine onions and water in a small container and set aside for 10 minutes. This will tone down the onion’s strong flavor. Drain and discard the liquid.
4. Uncover the salmon and roast for 8–12 minutes, until the center of the thickest fillet reaches an internal temperature of 120°F to 130°F for medium-rare or 135°F to 145°F for medium-well.
5. While salmon is getting cooked, prepare the salad. Combine lettuce, tomatoes, cucumbers, olives and drained onions in the bowl with the dressing and toss to coat evenly. Divide among four plates or bowls.
6. When the salmon is ready, place one fillet on each salad. Sprinkle with the feta and bacon, if using. Serve immediately.
NUTRITION • PER ONE SERVING
Total Fat 43g (55%)
Saturated Fat 8.975g (45%)
Trans Fat 0.225g
Total Carbohydrate 10g (4%)
Dietary Fiber 3g (11%)
Total Sugars 5g
Includes 0g Added Sugars (0%)
Cholesterol 170mg (57%)
Sodium 1020mg (44%)
Protein 7395g (14790%)
Vitamin D 40mcg (200%)
Calcium 229mg (20%)
Iron 3.57mg (20%)
Potassium 1722mg (35%)
This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook here >>