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.

No additional tips available.

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

How did you like this recipe?

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.

Greek Salad with Oregano-Roasted Salmon

How did you like this recipe?

Frequently Asked Questions