I could eat this salmon salad every day, especially with the feta! It's a match made in foodie heaven! Enjoy
Marinade:
-1/2 cup extra-virgin olive oil
-Juice of 1 lemon (about 3-4 tablespoons)
-2 tablespoons fresh oregano leaves
-1 tablespoons fresh dill
-roughly chopped 2 garlic cloves, minced
-1 teaspoon honey or maple syrup
-1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Salad:
-4 salmon fillets, 4-5 ounces each
-1 1/2 cups cooked quinoa
-4 cups romaine lettuce or mixed greens
-1 cup sliced English cucumber
-1 cup halved cherry tomatoes
-1/2 cup sliced red onion or pickled onions
-1 can chickpeas, drained and rinsed
-1/3 cup pitted Kalamata olives, halved
-1/2 cup feta cheese, crumbled
-1 avocado, sliced
-Tzatziki sauce, to serve 1
Directions:
Preheat the oven to 425F.
-In a small bowl combine the marinade ingredients. Place salmon in a shallow dish. -Pour half the dressing over the salmon and marinate for 15 minutes while you begin to prepare the rest of the ingredients.
-When marinating time is up, place salmon, skin-side down on a baking sheet lined with parchment paper. Bake for 9-12 minutes or until salmon is cooked through and flakes easily. Remove from the oven and let rest for 5 minutes. (If needed, cover loosely with foil to keep warm.)
-Meanwhile, in a bowl combine the sliced cucumber, cherry tomatoes, red onion and chickpeas. Toss with the remaining marinade. Set aside. Assemble the bowls as you please.
-Place a handful of greens in each bowl. Divide the marinated cucumber, cherry tomato and chickpea mixture among the bowls. Repeat with quinoa. Add a salmon fillet (skin should easily remove from fillet) to the bowls. Lastly, top with a big dollop of your favorite Tzatziki sauce, feta cheese crumbles and avocado slices.
