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Mediterranean Salmon Salad

Mediterranean Salmon Salad

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
 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
Salmon and Marinade

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.


Mix everything together in a bowl and refrigerate to chill.

Mediterranean Salad

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

Red Wine Vinaigrette

Add everything to a jar and shake well to combine.

Assemble the Salad

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!

Nutrition Facts

Serving Size 4