This Mediterranean dish features flaky, tender salmon, pan-seared on the stove top with oregano, paprika, salt, pepper, and olive oil. The Greek salmon is then dressed with vibrant marinated veggies (kalamata olives, green olives, cherry tomatoes, cucumber, red onion) and feta cheese mixture.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
Marinade for the veggies
¼ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard or more
½ teaspoon dried oregano or Italian seasoning
salt to taste
freshly ground black pepper to taste
Vegetables
10 oz cherry or grape tomatoes (red and yellow) sliced in half
2 medium cucumbers quartered
⅓ cup pitted black olives sliced
⅓ cup pitted green olives sliced (I used Castelvetrano olives)
⅓ cup red onion sliced
Feta cheese mixture
4 oz feta cheese diced into small cubes
1 tablespoon extra virgin olive oil
¼ teaspoon dried oregano
freshly ground black pepper
Salmon
2 lb salmon (4 fillets)
¼ teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon salt
black pepper
3 tablespoons olive oil divided
fresh herbs for garnish (optional)
Instructions:
Prepare marinated veggies
