Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 4 cups mixed greens or arugula
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup kalamata olives, pitted
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon juice
- 1 pound potatoes, diced
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C). While the oven heats, prepare the potatoes for roasting.
- Toss the diced potatoes with olive oil, salt, and pepper in a baking dish until evenly coated.
- Roast the potatoes in the oven for about 25-30 minutes, or until crispy and golden brown. Meanwhile, season the salmon fillets with salt, pepper, and oregano. In a skillet over medium heat, add olive oil and cook the salmon for approximately 4-5 minutes on each side until fully cooked and flaky.
- Combine the mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives in a large bowl. In a small bowl, whisk together red wine vinegar and lemon juice, then drizzle it over the salad and toss well to combine. Serve the crispy salmon alongside the Greek salad and potatoes, garnished with fresh parsley.
Notes
For best flavor, use wild-caught salmon. Feel free to substitute mixed greens with spinach or kale, and adjust the olives to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg