Feta Herb Salmon Salad
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
3 sprigs Dill weed, fresh 3 sprigs Parsley 2 tsp Oregano, ground 3 oz roasted red bell pepper 3.5 oz Cucumber, Persian, unpeeled1 whole fresh Lemon, halved and juiced4 cup Half and Half Mixed Greens 2 oz Feta Cheese 8 oz Salmon Filet, Wild Caught2 tsp Granulated Sugar 2 tbsp Extra Virgin Olive Oil
Stem dill and parsley and coarsely chop. cut roasted pepper into thin strips. Trim cucumbers and cut into 1/4" rounds. Zest and halve lemon. Rinse salmon and pat dry with paper towels. Season salmon with salt and pepper.
Combine dill, parsley. feta, and lemon zest un a small bowl.
Place salmon on prepared baking sheet and top with feta-herb mixture. grill 15 minutes or until internal temperature is 145 degrees.
While salmon cooks, whisk 1 Tablespoon lemon juice, sugar, oregano, and olive oil in a mixing bowl Season to taste with salt and pepper.
Add greens, roasted red pepper, and cucumbers to bowl with vinaigrette and toss to combine.
Serve salad on a plate. Top with salmon and squeeze remaining half of lemon over before serving.
Serving Size: 1/2 recipe
Number of Servings: 2
Recipe submitted by SparkPeople user BONMARCHE.
Combine dill, parsley. feta, and lemon zest un a small bowl.
Place salmon on prepared baking sheet and top with feta-herb mixture. grill 15 minutes or until internal temperature is 145 degrees.
While salmon cooks, whisk 1 Tablespoon lemon juice, sugar, oregano, and olive oil in a mixing bowl Season to taste with salt and pepper.
Add greens, roasted red pepper, and cucumbers to bowl with vinaigrette and toss to combine.
Serve salad on a plate. Top with salmon and squeeze remaining half of lemon over before serving.
Serving Size: 1/2 recipe
Number of Servings: 2
Recipe submitted by SparkPeople user BONMARCHE.
Nutritional Info Amount Per Serving
- Calories: 367.1
- Total Fat: 22.2 g
- Cholesterol: 80.2 mg
- Sodium: 630.1 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.8 g
- Protein: 29.8 g
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