Herb-Crusted Mediterranean Salmon with Greek Salad and Olive Oil Vinaigrette
This herb-crusted Mediterranean salmon is flaky and tender, coated with a blend of fresh herbs and spices that create a savory crust. The accompanying Greek salad is a colorful mix of tomatoes, cucumbers, olives, and feta cheese, making it a refreshing complement to the rich salmon.
The olive oil vinaigrette ties everything together with its rich, fruity flavor, providing a delightful contrast to the dish.
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed greens
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1/2 cup Kalamata olives pitted
- 1/2 cup crumbled feta cheese
- For the vinaigrette: 1/4 cup olive oil 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare Salmon: Place salmon fillets on a baking sheet lined with parchment paper. Brush with olive oil and season with oregano, thyme, garlic powder, salt, and pepper.
- Bake: Bake in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork.
- Prepare Greek Salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- Make Vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Serve: Drizzle the vinaigrette over the Greek salad and toss gently. Serve the herb-crusted salmon alongside the salad for a beautifully arranged plate.
Notes
- Fat: 22g
- Protein: 30g
- Carbohydrates: 8g