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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.

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Ingredients

FOR THE SALMON, COMBINE:

FOR THE VINAIGRETTE, WHISK:

FOR THE SALAD, TOSS:

Instructions

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.

If you want the vinaigrette to be spicy, don’t remove the seeds from the pepperoncini before mincing.

Nutritional Facts

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