Greek Salad with Oregano-Roasted Salmon Recipe

Name: Greek Salad with Oregano-Roasted Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon chopped oregano, plus 7 oregano sprigs; One 1 1/2-pound salmon fillet; 1/2 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 3 tablespoons fresh lemon juice; 3/4 cup pitted kalamata olives, chopped; 1 head romaine lettuce, coarsely chopped; 2 small tomatoes, cut into wedges or large chunks; 1 Kirby cucumber, cut into 1/2-inch dice; 1/2 small red onion, thinly sliced; 2 tablespoons chopped chives; 6 ounces feta cheese, sliced

Servings: persons

1 tablespoon chopped oregano, plus 7 oregano sprigs
One 1 1/2-pound salmon fillet
1/2 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 tablespoons fresh lemon juice
3/4 cup pitted kalamata olives, chopped
1 head romaine lettuce, coarsely chopped
2 small tomatoes, cut into wedges or large chunks
1 Kirby cucumber, cut into 1/2-inch dice
1/2 small red onion, thinly sliced
2 tablespoons chopped chives
6 ounces feta cheese, sliced

1
Preheat the oven to 450.
2
Set a rack over a baking sheet and arrange the oregano sprigs in the center.
3
Rub the salmon all over with 2 tablespoons of the olive oil and season with salt and pepper.
4
Place the salmon skin side up on top of the oregano sprigs and roast for 12 to 15 minutes, until the salmon is just cooked through.
5
Let cool slightly, then discard the oregano sprigs and salmon skin; break the salmon into large pieces.
6
Meanwhile, in a large bowl, combine the chopped oregano and lemon juice.
7
Gradually whisk in the remaining 1/2 cup of olive oil, then whisk in the olives and season with salt and pepper.
8
Reserve 2 tablespoons of the olive vinaigrette.
9
Add the lettuce, tomatoes, cucumber, red onion and chives to the large bowl and season with salt and pepper.
10
Toss to coat.
11
Transfer the salad to a platter.
12
Top with the salmon and feta.
13
Spoon the reserved olive vinaigrette over the salmon and serve.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon chopped oregano, plus 7 oregano sprigs, One 1 1/2-pound salmon fillet, 1/2 cup plus 2 tablespoons extra-virgin olive oil, Kosher salt, and more.

Yes, Greek Salad with Oregano-Roasted Salmon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Salad with Oregano-Roasted Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions