Greek Salmon Salad Platter

Servings: 4

Ingredients:

• 16oz salmon (1 large piece or 4 small filets) 

• 1 large cucumber (seeded, and sliced into 1/4 inch thick slices) 

• 1 green bell pepper (chopped into 1-inch pieces) 

• 2 cups cherry tomatoes (halved) 

• 1 cup feta cheese (cut into 1/2 inch cubes) 

• 1/2 cup thinly sliced red onion 

• 1 cup pitted olives 

• 2 cups mixed greens

• 1/3 cup fresh mint leaves 

• Juice from 1/2 lemon

Dressing:

• 1/4 cup olive oil 

• 1/4 cup red wine vinegar 

• 1 garlic clove (minced) 

• 1 tsp dried oregano 

• 2 tbsp grainy dijon mustard 

• Juice from 1/2 lemon 

• Sea salt & pepper

Directions:

• Preheat the oven to 400°.

• Place salmon on a parchment paper covered pan, drizzle with 1 tbsp olive oil, juice from half the lemon, salt & pepper, and cook until the salmon reaches your desired doneness. The time will vary depending on the size of your salmon (if it's one big piece or four small ones).

• In a small bowl, whisk together the remaining olive oil, vinegar, garlic, oregano, mustard, juice from remaining lemon, salt, and pepper.

• Remove the salmon from the oven, allow it to cool, and chop it into small bite sized pieces. In a large bowl or on a platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, olives, greens, and salmon.

• Drizzle with the dressing and gently toss. Sprinkle some more salt, pepper, and oregano, a squeeze of lemon, and garnish with mint leaves.

• This is the most AMAZING healthy & delish summer meal you guys.

• Alternative option: BBQ your salmon...it's so freaking good.

Nutritional Info:

• Protein: 36g

• Fat: 23g

• Carbs: 19g

• Fibre: 4g

• Cals: 430