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Main mealLow carb, high fatBalancedMediterraneanFish & seafood€€€

Greek Salad with Crispy Baked Salmon and Lemon Dressing

Name: Greek Salad with Crispy Baked Salmon and Lemon Dressing
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 2
Ingredients: 360 g Fish, salmon, Atlantic, farm raised, raw; 1 tbsp Oil, olive, extra virgin; 1 tsp Spices, oregano, dried; 0.5 tsp Spices, garlic powder; 1 pinch Salt, table, iodized; 200 g Tomatoes, grape, raw; 1 large Cucumber, with peel, raw; 1 medium Peppers, bell, red, raw; 0.5 medium Onions, red, raw; 60 g KALAMATA ORGANIC OLIVES, KALAMATA; 80 g Cheese, feta, whole milk, crumbled; 3 tbsp Oil, olive, extra virgin; 0.5 piece Lemon juice, raw; 1 clove Garlic, raw

Enjoy a refreshing combination of fresh vegetables, feta cheese and perfectly baked salmon. This Greek salad with salmon is rich in omega-3 fats and full of Mediterranean flavors.

Prep time18 min

Cook time15 min

Total time33 min

Servings2

Recipe

For the salmon

Fish, salmon, Atlantic, farm raised, raw360 gOil, olive, extra virgin1 tbspSpices, oregano, dried1 tspSpices, garlic powder0.5 tspSalt, table, iodized1 pinch

For the salad base

Tomatoes, grape, raw200 gCucumber, with peel, raw1 largePeppers, bell, red, raw1 mediumOnions, red, raw0.5 mediumKALAMATA ORGANIC OLIVES, KALAMATA60 gCheese, feta, whole milk, crumbled80 g

For the dressing

Oil, olive, extra virgin3 tbspLemon juice, raw0.5 pieceGarlic, raw1 clove

PanLarge bowlSmall bowl for the dressing

Per servingTotal

Calories:923.6 kcal1847.1 kcal

Protein:46 g92 g

Carbohydrates:26.6 g53.2 g

Fiber:8.2 g16.4 g

Water:513.2 ml1026.3 ml

Fat:71.1 g142.1 g

Micronutrients

Sugar:7.9 g15.8 g

Saturated fat:16.6 g33.2 g

Cholesterol:134.6 mg269.2 mg

Sodium:1033.9 mg2067.7 mg

Potassium:1516.9 mg3033.8 mg

Calcium:309.7 mg619.3 mg

Iron:3.3 mg6.5 mg

Magnesium:113.2 mg226.4 mg

Zinc:2.7 mg5.4 mg

Phosphorus:681.8 mg1363.5 mg

Vitamin C:123.6 mg247.1 mg

Vitamin A:260.8 µg521.5 µg

Vitamin D:20 µg39.9 µg

Vitamin B12:6.5 µg13 µg

Instructions

1Pat the salmon fillets dry with a paper towel. Season them evenly with oregano, garlic powder, salt and pepper.
2Heat olive oil in a pan over medium-high heat. Cook the salmon skin-side down (if it has skin) for about 4–5 minutes, then flip it and cook for another 3–4 minutes, until golden brown and cooked through.
3Meanwhile, in a large bowl, mix together the tomato, cucumber, bell pepper, red onion and olives.
4In a small bowl, shake or whisk together the olive oil, lemon juice, crushed garlic and oregano to make an emulsion.
5Pour half of the dressing over the vegetables in the bowl and gently toss. Top with crumbled feta cheese.
6Place the baked salmon fillets on top of the prepared salad. Drizzle everything with the remaining dressing and serve immediately.

Nutritional benefits

Thanks to the high content of omega-3 fatty acids from the salmon, this meal supports heart health and cognitive functions (perception, thinking, learning, memory and problem-solving).

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.