Roasted Salmon Greek Salad with Yogurt Sauce

Ingredients

• 2 teaspoons extra-virgin olive oil, plus more for sprinkling
• ²/₃ pound wild salmon fillets, skinned (1-inch thick at thickest part, preferably center cut)
• ½ teaspoon finely grated lemon zest
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup low-fat plain Greek yogurt
• 1 teaspoon finely grated lemon zest
• + 39 more ingredients
• • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh mint leaves, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup mixed olives
  • 2 Roma tomatoes, chopped
  • 1 head romaine lettuce, thinly sliced
  • 1 scallion, chopped
  • ½ cucumber, peeled, sliced into half moons
  • 2 tablespoons red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ cup extra-virgin olive oil
  • ½ cup crumbled feta
  • 2 teaspoons extra-virgin olive oil, plus more for sprinkling
  • ²/₃ pound wild salmon fillets, skinned (1-inch thick at thickest part, preferably center cut)
  • ½ teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup low-fat plain Greek yogurt
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh mint leaves, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup mixed olives
  • 2 Roma tomatoes, chopped
  • 1 head romaine lettuce, thinly sliced
  • 1 scallion, chopped
  • ½ cucumber, peeled, sliced into half moons
  • 2 tablespoons red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ cup extra-virgin olive oil
  • ½ cup crumbled feta

1. For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil. 2. For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.

View full recipe at SpringPad