Weeknight dinners made easy are my best friend. Seriously. This Mediterranean salmon took about 30 minutes start to finish. I’m talking dishes washed and put away so you can sit down and enjoy your dinner start to finish! Its quick, simple, fresh, light, basically everything you look for in dinners during the week. You can eat the salad and salmon separately on a dish, or flake the salmon over a bowl of the salad to make a nice little mixture. The salad also pairs nicely with other proteins if salmon isn’t quite your thing.
1.5 lb. filet of salmon
1 lemon, sliced
2 teaspoons dried oregano
salt and pepper
Preheat your oven to 400 degrees. Line a cookie sheet with parchment paper and lay out your salmon. Drizzle it with olive oil, a squeeze of lemon, and sprinkle with salt and pepper. Add the oregano and lemon slices to the top. Cook for 15-20 minutes or until the flesh is firm to touch. You can broil at the very end for a little extra color.
2 cups Israeli cous cous, cooked according to package directions
1 cucumber, halved and sliced
1/2 cup each of yellow and red cherry tomatoes, halved
1 roasted red pepper, diced
1/2 cup chopped Kalamata olives
1/2 cup quartered artichoke hearts
1 – 7oz. block of feta cheese, cubed
1 lemon, juiced
2 tablespoons olive oil
salt, pepper, dried oregano to taste.
Begin by cooking your cous cous. While that is cooking, start to prep your veggies and add to a mixing bowl. Once the cous cous is cooked, put into strainer and rinse with cold water to cool down. Add the cous cous to the mixing bowl. Add all other ingredients, tasting before adding salt (the feta and olives are salty already so just be mindful when seasoning). By the time you’ve mixed the salad, the salmon should be finished. Give the few dishes you have a quick wash and sit down to enjoy your meal!