Easy, Healthy Greek Salmon Salad

One of the perfect equations for a healthy meal is veggies + salmon. Both are full of nutrients like protein, healthy fat, and fiber that simply make you feel proper with every single bite, and this simple recipe is evidence. All the elements of a traditional Greek salad — crisp lettuce, juicy tomatoes, refreshing cucumbers, and briny olives and feta — be a part of forces with baked salmon fillets to make for a fresh dinner that’s smooth to like. What’s even simpler to love? It’s at the table in under 25 minutes.

1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 clove garlic, minced
3/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 small red onion, thinly sliced
1/4 cup cold water
4 (6-ounce) salmon fillets, skin removed
2 medium heads butter lettuce, such as Boston or Bibb (about 1 pound), torn into bite-sized pieces
2 medium tomatoes, cut into 1-inch pieces
1 medium English cucumber, quartered lengthwise, then cut into 1/2-inch pieces
1/2 cup pitted kalamata olives, halved lengthwise
4 ounces feta cheese, crumbled (about 1 cup)

Arrange a rack in the middle of the oven and heat to 425°F. While the oven heats, marinate the salmon and soak the onions (instructions below).
Whisk the olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper together in a large bowl. Transfer 3 tablespoons of the vinaigrette to a baking dish large enough to hold all the pieces of salmon in one layer. Add the salmon, turning them over gently a few times to evenly coat in the vinaigrette. Cover and refrigerate. Place the onion and water in a small bowl and set aside for 10 minutes to make the onion less potent. Drain and discard the liquid.
Uncover the salmon and roast until it is cooked through and flakes easily, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done. Total cook time will depend on the thickness of salmon, based on the thickest part of the fillet. Meanwhile, compose the salad.
Add the lettuce, tomato, cucumber, olives, and drained red onion to the bowl of the vinaigrette and toss to evenly coat. Divide between 4 plates or shallow bowls. When the salmon is ready, place 1 fillet on top of each salad. Sprinkle with the feta and serve immediately.

Make ahead: The vinaigrette can be made a few days in advance and stored in the refrigerator. Let come to room temperature before serving. The onion can be soaked and drained up to 1 day ahead.

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