Easy baked salmon, served with fresh garden vegetables like cucumbers, cherry tomatoes, shallots and crispy Romaine lettuce.
FULL RECIPE: ? http://bit.ly/TMD-Salmon-Salad
GREEK OLIVE OIL: ? http://bit.ly/Private-Reserve-EVOO
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INGREDIENTS
FOR SALAD
? 8 oz chopped hearts of Romaine lettuce
? 10 oz cherry or grape tomatoes
? 1 bell pepper (any color), cored and sliced into rounds
? 1 English cucumber, sliced into rounds
? 2 shallots, sliced
? pitted Kalamata olives, to your liking
? Quality Greek feta blocks, to your liking
FOR THE LEMON-MINT VINAIGRETTE
? 1/2 cup quality extra virgin olive oil (I used Greek Early Harvest EVOO)
? 2 large lemons
? 2 garlic cloves, roughly chopped
? 20 to 30 fresh mint leaves, no stems (about 7 grams or so)
? 1 tsp dried oregano
? 1/2 tsp sweet paprika
FOR SALMON
? 1 lb salmon fillet, cut into 4 equal pieces
? Kosher salt and black pepper
? Dried oregano (a generous pinch 1 1/2 tsp or more to your liking)
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