Salmon Greek Salad

Ingredients:

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)

Instructions:

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.

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