Greek Salad Salmon Bowls
- 2 6oz pieces of salmon or Artic char approximately (we've used 5oz up to 7oz)
- 1 tablespoon olive oil more as needed
- ⅛ teaspoon kosher salt divided among the salmon fillets and to taste. 1/8 teaspoon is approximate, I usually just generously sprinkle so it may be a bit less
- ⅛ teaspoon pepper divided among the salmon fillets and to taste. 1/8 teaspoon is approximate, I usually just generously sprinkle with my pepper grinder
- 1 5oz container Spring mix, mixed leafy greens or romaine
- ½ cucumber sliced, then quartered approximately 1/2 - 3/4 cup
- ½ cup cherry tomatoes, halved more to taste
- ½ red onion sliced thin and cut in half more or less to taste
- ¼ cup kalamata olives more or less to taste; black olives work well too!
- ¼ cup crumbled feta up to 1/2 cup
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1½ tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon dried oregano
- ⅛ teaspoon kosher salt more to taste
- ⅛ teaspoon pepper more to taste
Easy Baked Salmon
- Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Generously coat both sides of salmon in olive oil and place on prepared baking sheet. Season generously with salt and pepper.
- Bake on the middle rack for 15 minutes or until salmon is tender -- it will be flaky with using a fork to slice.
- Serve atop prepared salad and enjoy!
- In a liquid measuring cup or small bowl, whisk all ingredients until well combined. Set aside. Note: can be made ahead and any extra dressing saves well in the refrigerator for several days in a sealed jar, just let come to room temperature and give a good shake or whisk as necessary if the oil separates.
- Combine all ingredients in a large bowl and toss with vinaigrette to taste when ready to serve.
- Pro tip: for prettiest presentation, serve on a flat platter so the ingredients don't fall to the bottom of a bowl.