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Mediterranean Salmon Salad

Mediterranean Salmon Salad
Ingredients:
Salmon and Marinade
 2 lbs salmon filets
 ¼ cup olive oil
 Juice of one lemon
 1 tsp lemon zest
 2 tbsp fresh dill, chopped
 1 tsp dried oregano
 1 clove garlic, grated
 Pinch of red pepper flakes
 ½ tsp salt
 ½ tsp ground black pepper
Tzatziki
 2 cups grated cucumber (with excess water squeezed out)
 1 ½ cups plain Greek yogurt
 2 tbsp extra-virgin olive oil
 2 tbsp chopped fresh dill
 2 tbsp chopped fresh mint
 2 tbsp lemon juice
 1 medium clove garlic grated
 ½ tsp kosher salt
 ½ tsp pepper
Mediterranean Salad
 1 English cucumbers diced up
 2 cups cherry tomatoes, halved
 1 cup halved Kalamata olives
 ½ cup red onion sliced thin
 ½ cup pepperoncini, chopped
  cups chopped parsley
 1 cup feta cheese, diced
Red Wine Vinaigrette
 ½ cup extra-virgin olive oil
 3 tbsp red wine vinegar
 2 loves garlic minced
 2 tsp Dijon mustard
 1 tsp dried Oregano
 ½ tsp Kosher salt
 ¼ tsp freshly-cracked black pepper
 
Directions:
Salmon and Marinade
1

Preheat oven to 400F and line a baking sheet with parchment. Lay the salmon filets down. Mix together the marinade ingredients and pour over the salmon. Bake for 20 minutes or until completely cooked through.

Tzatziki
2

Mix everything together in a bowl and refrigerate to chill.

Mediterranean Salad
3

Combine all into a bowl and toss to combine. Pour over as much vinaigrette as you want and toss again.

Red Wine Vinaigrette
4

Add everything to a jar and shake well to combine.

Assemble the Salad
5

Arrange your Little Leaf Farms greens on a platter. Lay the cooked Salmon on top and arrange the Mediterranean salad to the side. Serve with Tzatziki and let people serve themselves!

Category

Ingredients

Salmon and Marinade
 2 lbs salmon filets
 ¼ cup olive oil
 Juice of one lemon
 1 tsp lemon zest
 2 tbsp fresh dill, chopped
 1 tsp dried oregano
 1 clove garlic, grated
 Pinch of red pepper flakes
 ½ tsp salt
 ½ tsp ground black pepper
Tzatziki
 2 cups grated cucumber (with excess water squeezed out)
 1 ½ cups plain Greek yogurt
 2 tbsp extra-virgin olive oil
 2 tbsp chopped fresh dill
 2 tbsp chopped fresh mint
 2 tbsp lemon juice
 1 medium clove garlic grated
 ½ tsp kosher salt
 ½ tsp pepper
Mediterranean Salad
 1 English cucumbers diced up
 2 cups cherry tomatoes, halved
 1 cup halved Kalamata olives
 ½ cup red onion sliced thin
 ½ cup pepperoncini, chopped
  cups chopped parsley
 1 cup feta cheese, diced
Red Wine Vinaigrette
 ½ cup extra-virgin olive oil
 3 tbsp red wine vinegar
 2 loves garlic minced
 2 tsp Dijon mustard
 1 tsp dried Oregano
 ½ tsp Kosher salt
 ¼ tsp freshly-cracked black pepper

Directions

Salmon and Marinade
1

Preheat oven to 400F and line a baking sheet with parchment. Lay the salmon filets down. Mix together the marinade ingredients and pour over the salmon. Bake for 20 minutes or until completely cooked through.

Tzatziki
2

Mix everything together in a bowl and refrigerate to chill.

Mediterranean Salad
3

Combine all into a bowl and toss to combine. Pour over as much vinaigrette as you want and toss again.

Red Wine Vinaigrette
4

Add everything to a jar and shake well to combine.

Assemble the Salad
5

Arrange your Little Leaf Farms greens on a platter. Lay the cooked Salmon on top and arrange the Mediterranean salad to the side. Serve with Tzatziki and let people serve themselves!

Mediterranean Salmon Salad