Lunch / Dinner
Greek Salmon Salad Bowls
Greek Salmon Salad Bowls are a go-to for a great weeknight recipe. With a zesty herb-and-citrus marinade, roasted salmon fillets top a Mediterranean-inspired salad for one scrumptious healthy meal — the only thing missing is the ocean view.
FOR THE SALMON, COMBINE:
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, TOSS:
Preheat oven to 450°. Coat a baking sheet with nonstick spray.
For the salmon, combine 2 Tbsp. oregano, 1 Tbsp. garlic, 1 Tbsp. oil, zest, and lemon juice. Add salmon, turning to coat. Transfer salmon to prepared baking sheet and roast until fish flakes easily, 8 minutes.
For the vinaigrette, whisk together pepperoncini, vinegar, pepperoncini liquid, 2 Tbsp. oregano, 2 Tbsp. oil, and 1 tsp. garlic; season with salt and pepper.
For the salad, toss together romaine, tomatoes, cucumbers, olives, and onion; divide among four plates. Top salads with salmon and feta; drizzle with vinaigrette.
If you want the vinaigrette to be spicy, don’t remove the seeds from the pepperoncini before mincing.
% Daily Value*
Total Fat 33g 50%
Saturated Fat 9g 45%
Cholesterol 124mg 41%
Sodium 876mg 36%
Carbs 14g 4%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.