Greek Salmon Salad with Lemon Mint Vinaigrette ++++++++

Yield: 2 servings
Writings inside of square brackets [ ] are for 2-Week Mediterranean Diet Challenge

Cooking time / Oven temperature

• Total cooking time: 17 mins (prep: 5 mins; cook; 12 mins)
• Oven: 425 F ( 220 C) for 8 to 12 mins, middle rack [if cooking Salmon]

Equipments

•  Small food processor
  

Ingredients

Ingredients - [if cooking Salmon]

• 8 oz (226g) Salmon fillet, cut into 2 equal pieces
• 1/3 tsp (2.3g) Sea salt or Salt
• 1/4 tsp Black pepper
• 1/4 tsp Dried oregano
• 2 tsp Olive oil

Ingredients - Salad

• 4 oz (113g) Romaine lettuce, chopped
• 5 oz (142g) Cherry or grape tomatoes, halved
• 1/2 (54g) Bell pepper any color, sliced
• 1/2 (147g) English cucumber sliced into rounds
• 1/2 (14g) Shallots sliced
• (Optional) Kalamata olives, pitted **

Ingredients - Garnish

• (Optional) Feta block **

Ingredients - Lemon-Mint Vinaigrette - Blend with food processor

• 1/6 cup (58g) [+58g] Extra virgin olive oil
• 80/6 ml  [+40 ml ] Lemon juice or Juice of 1 [+1] large lemon
• 2/3 [+1] Garlic clove, chopped
• 20/3 to 30/3 [+10 to 15] Fresh mint leaves (7 g [+7g])
• 1/3 [+1/2] tsp Dried oregano
• 1/6 [+1/4] tsp Sweet paprika powder
• 1/6 tsp (1.5g) Sea salt or Salt
• 1/6 tsp Black pepper

Ingredients - Lemon-Mint Vinaigrette - Blend with food processor

• 1/4 cup [+1/4 cup] (58g) [+58g] Extra virgin olive oil
• 40 ml  [+40 ml ] Lemon juice or Juice of 1 [+1] large lemon
• 1 [+1] Garlic clove, chopped
• 10 to 15 [+10 to 15] Fresh mint leaves (7 g [+7g])
• 1/2 [+1/2] tsp Dried oregano
• 1/4 [+1/4] tsp Sweet paprika powder
• 1/4 tsp (1.5g) Sea salt or Salt
• 1/4 tsp Black pepper

Directions

Directions - [if cooking Salmon]

1. Preheat the oven.
2. Pat salmon dry. Season with salt, pepper, and oregano.
   Arrange on a lightly oiled sheet pan and brush the top of the salmon with olive oil.
3. Bake the salmon until the internal temperature of the thickest part salmon reaches to 145F. 

Directions - Salad

1. In a large bowl, combine all salad ingredients.
2. Add all ingredients for Lemon-Mint Vinaigrette to food processor bowl with blade. Blend until well-combined.
3. [Save the half of the vinaigrette for next week's use.]
4. Pour half of the vinaigrette over the salad. Toss to combine.
   (Optional) Add the feta cheese blocks on top.
5. Serve salad to 2 plates, top each with 1 fillet of salmon.
   Drizzle the remaining vinaigrette on top. 

Note

[For 2-Week Mediterranean Diet Challenge:
Week 1: Make double batch of vinaigrette and save half for next week.]

Nutrition Facts: 

Ingredients having ** are not considered in Nutrition Fact

226g Salmon fillet

3.8g Salt

1/2 tsp Black pepper

3/4 tsp Dried oregano

113g Romaine lettuce

142g Cherry tomatoes

54g Bell pepper

147g English cucumber sliced into rounds

14g Shallots sliced

67.7g Extra virgin olive oil

40 ml lemon juice

5g garlic clove

7g mint, fresh

1/4 tsp paprika

lemon vinaigrette 4 servings

77.3 g Extra Virgin Olive Oil Stonewall Kitchen 155 Calories per serving

53 g Lemon juice Reconstituted Lemon Juice 3 Calories per serving

10 g Garlic Raw 4 Calories per serving

4.7 g Spearmint, Fresh 1 Calorie per serving

2/3 tsp Oregano Leaves Dried Stonemill Essentials 1 Calorie per serving

1/2 tsp Paprika 1 Calorie per serving

1.5 g Salt, Table 0 Calories per serving

1/2 tsp Pepper, Black 1 Calorie per serving

Recipe based on :

Greek Salmon Salad Recipe by Suzy Karadsheh
- visit the page for details and a video