1

Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This will ensure your salmon cooks perfectly.

2

While the oven is heating, prepare the salmon. Sprinkle salt and black pepper on both sides of the salmon fillets.

3

Place the seasoned salmon on a baking sheet lined with parchment paper and drizzle 1 tablespoon of olive oil over the top.

4

Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

5

While the salmon is baking, chop the cucumber, cherry tomatoes, and red onion into bite-sized pieces, and place them in a large mixing bowl.

6

Once the salmon is ready, remove it from the oven and let it cool for about 5 minutes. Then, flake it into large pieces and add it to the bowl with the chopped vegetables.

7

Next, in a small bowl, whisk together the remaining olive oil, lemon juice, salt, and black pepper to create a simple dressing.

8

Pour the dressing over the salad, toss gently to combine everything well.

9

Finally, sprinkle the crumbled feta cheese and chopped parsley on top for an added burst of flavor. Serve immediately and enjoy your refreshing Mediterranean salad!

4 servings

• Add sliced olives or capers for a briny kick.
• Incorporate grilled zucchini or bell peppers for a heartier salad.
• Serve the salad over a bed of quinoa for added protein and texture.

• For an extra flavorful twist, marinate the salmon in a mix of olive oil, lemon juice, and garlic for at least 30 minutes before baking.
• Make sure to let the vegetables sit in the dressing for a few minutes before serving to absorb all the flavors.
• Feel free to add more fresh herbs like basil or dill for additional freshness.

• fat: 20 grams
• fiber: 3 grams
• protein: 30 grams
• calories: 350
• carbohydrates: 10 grams

This salad offers a balance of protein from the salmon, healthy fats from olive oil, and refreshing vegetables, making it a nutritious and satisfying dish.

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