Feta & Herb Crusted Salmon with Greek Arugula Salad
Description
Salty feta and fresh herbs make this salmon a flavor sensation! Add a crisp, classic and crunchy Greek salad to complete the experience.
Ingredients
Instructions
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Preheat oven to 400°F. Pat salmon dry and season flesh side with ¼ teaspoon salt and ¼ teaspoon pepper.
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Combine dill, parsley, feta and lemon zest in a mixing bowl. Place salmon on prepared baking sheet, skin side down and top with feta-herb mixture. Bake until salmon reaches a minimum internal temperature of 145°F, 13-15 minutes. Let salmon rest for 5 minutes. While salmon bakes, make vinaigrette.
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Cut one half of the zested lemon into wedges and juice the other half. In a mixing bowl, whisk together 1 Tablespoon lemon juice, sugar, oregano, 1 Tablespoon olive oil and a pinch of salt and pepper.
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While salmon rests, add arugula, roasted red peppers, Kalamata olives, cucumbers and a pinch of salt and pepper to bowl with vinaigrette and toss to combine.
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Plate dish as pictured, squeezing remaining lemon (to taste) over salmon. Bon appétit!