Servings: 4 Servings
Greek Salmon Salad
A light yet satisfying Mediterranean-style salad with all sorts of goodies! Broiled salmon, avocado, feta, and sunflower seeds make this meal so dreamy.
Ingredients
Salmon:
- 1 ½ lbs salmon
- 2 tsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground paprika
- ½ tsp sea salt to taste
Greek Salad:
- 5 ounces Spring Greens
- 1 large avocado sliced
- 1 cup cherry tomatoes
- ½ cup red onion sliced (about ¼ of a medium red onion)
- 1 medium-sized English cucumber sliced
- ½ cup feta cheese
Greek Dressing:
- ¼ cup olive oil or avocado oil
- 2 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1 clove garlic
- 1 tsp dried oregano
- 1 tsp dried parsley
- ½ tsp sea salt to taste
Instructions
Prepare the Dressing:
- Whisk the ingredients for the dressing in a bowl or blend in a blender until well-combined. Refrigerate until ready to use.
Make the Salmon:
- Put your oven on the High Broil setting and move an oven rack to the second-to-the top shelf of the oven if there isn’t one there already. Place the salmon in a casserole dish or baking dish of choice. Drizzle with avocado oil and rub it around until the salmon is coated in oil. Sprinkle the salmon with sea salt, garlic powder, onion powder, and paprika.
- Place on the second-to-the-top shelf, close the oven, and broil for 12 to 15 minutes, or until the salmon is cooked through.
Prepare the Salad:
- Add the ingredients for the salad to a large mixing bowl and drizzle in desired amount of Greek dressing. Toss until everything is combined and coated in dressing.
- Divide the salad between 3 to 4 large bowls with salmon on top and serve.
Nutrition
Serving: 1of 4, Calories: 607kcal, Carbohydrates: 12g, Protein: 42g, Fat: 36g, Fiber: 5g, Sugar: 4g