Salmon Greek Salad
FOR THE SALAD:
1 bunch baby spinach
¾ cup cherry tomato
½ cup Kalamata olives
¼ cup sliced red onion
¼ cup feta cheese (optional)
FOR THE SALMON:
1 whole fresh (wild-caught sockeye) salmon fillet
FOR THE DRESSING:
½ cup extra virgin (first cold pressed) olive oil
3 tbsp freshly squeezed lemon juice
1 small clove, garlic (crushed with mortar and pestle)
Step 1: Preheat oven to 350°F.
Step 2: Bake salmon for 10-12 minutes. When it flakes with a fork and is soft, it’s ready!
Step 3: In a bowl, toss washed spinach, tomatoes, olives, red onion, olive oil, lemon juice, and herbs and spices.
Step 4: Sprinkle on feta cheese.
Step 5: Serve with salmon.