Greek Salmon Salad
So yummy and fresh, plus it can be made in 30 minutes! 🥗🥒
Ingredients
Vinaigrette
1 clove garlic, minced
½ cup olive oil
3 tablespoons champagne vinegar
2 tablespoons honey
1 teaspoon dijon mustard
Salt and pepper to taste
Salad
2 cups halved/quartered cherry tomatoes
2 cups chopped cucumbers, I like mini or English
1/2 red onion chopped small
½ cup feta drained + crumbled
Salt + pepper
Baby arugula
Pearl couscous, cooked and cooled
1 can of chickpeas, drained + dried
3 large salmon filets
2 tablespoons basil pesto
2 tablespoons softened butter
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Spread the chickpeas on a paper towel and pat them dry. Remove any loose skins.
Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt + some paprika.
3. Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp.
4. While those cook, mix the pesto and softened butter to create a pesto butter to cook with the salmon.
5. In a Pyrex or glass baking dish, place your salmon filets with a dollop of the basil pesto compound butter on each filet. Bake salmon at 400 degrees for 25-30 minutes.
6. Once the salmon is cooked, build the salad in a large bowl with all the ingredients. You can top with fresh dill and oregano for some extra freshness! Drizzle with the vinaigrette and enjoy!
