Mediterranean Salmon Wedge Salad
This Mediterranean salmon wedge salad is perfect for brunch, lunch, or dinner. It combines a variety of Mediterranean flavors that taste so good together.
Ingredients
Salmon / Lettuce
- 1 lb. salmon, debone, skin on
- 1 tablespoon olive oil , drizzle over the salmon
- salt and pepper , season the salmon
- 1 head iceberg lettuce , wash, dry, cut into quarters
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- salt , to taste
- pepper , to taste
- 1 teaspoon dried oregano
Mediterranean Salad
- 1 cup English cucumber, core and dice small
- ½ cup kalamata olives, pitted and sliced in half
- ⅓ cup shallots , diced small
- ⅓ cup sundried tomatoes , chopped, about 5-6 sun-dried tomatoes
- 1 tablespoon capers, heaping tablespoon
Garnishes
- ¼ cup dill , remove stems, spread over the top (about 1 tablespoon per serving)
- ¼ cup crumbled feta , sprinkle over the top (about 1 tablespoon per serving)
Equipment
- 1 baking tray
Instructions
Oven Roasted Salmon
- Preheat the oven to 350 degrees. Gently spray a baking tray with cooking spray. Debone your salmon fillet and pat it dry with a paper towel. Place the salmon on the baking tray. Season it with salt, black pepper and a drizzle of olive oil. Bake the salmon for 16 -17 minutes. (skin side down on the tray) This will give you a medium-well center. (cooking time depends on the thickness of the filet)Remove the salmon from the oven and let the salmon cool.
Air Fryer Salmon
- Preheat the air fryer to 400 degrees. Pat the salmon dry with a paper towel. Leave the skin on.Drizzle the salmon with olive oil, and season with salt and black pepper. Spray the inside of the air fryer with non-stick cooking spray.Add the seasoned salmon to the air fryer and cook for 11-12 minutes at 400 degrees. This will give you a medium-well salmon fillet. Cooking time will vary based on the thickness of your fish, and type of air fryer used.
Prepare the Mediterranean Salad
- In a large mixing bowl, combine the olive oil, red wine vinegar, honey, salt, dried oregano and black pepper. Whisk well. Next, add the diced shallots, capers, halved kalamata olives, diced English cucumber and chopped sun-dried tomatoes. Gently toss until the salad is lightly coated in the dressing.
Assemble
- Cut the head of iceberg lettuce into quarters and place it on platter. Next, remove the salmon skin, break it into large pieces and add it to the wedge. Top everything with the dressed Mediterranean salad, fresh dill and crumbled feta. Serve and enjoy.
Video
Nutrition
Serving: 1serving, Calories: 281kcal, Carbohydrates: 8g, Protein: 24g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Cholesterol: 62mg, Sodium: 406mg, Potassium: 886mg, Fiber: 2g, Sugar: 4g, Vitamin A: 205IU, Vitamin C: 5mg, Calcium: 48mg, Iron: 2mg