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Grilled Salmon with Marinated Zucchini Greek Salad

4 servings
Health Score: 73/100
5.23 per serving
Lunch Main Course Main Dish Dinner Gluten Free Primal Pescatarian Ketogenic Father's Day 4th Of July Summer

Ingredients

  • 1 zucchini (very thinly sliced, small)
  • 1/2 onion thinlies (diced, red, finely)
  • 1 cup cherry tomatoes (quartered)
  • 2 oz feta cheese (cut into small cubes)
  • 1/2 cup cucumber (diced, seedless)
  • 1/3 cup castelvetrano olives (pitted, halved)
  • 1/2 lemon zests
  • 1 juice of lemon
  • 1 tbsp red wine vinegar
  • 3 tbsp dressing: extra virgin olive oil
  • 1/4 cup flat leaf parsley (chopped, for serving)
  • 2 tbsp mint (fresh, finely chopped, for serving)
  • 1/2 tsp kosher salt
  • 4 servings dsh pepper (black, freshly ground)
  • 24 oz salmon fillet
  • 2 tsp olive oil plus
  • 3/4 tsp kosher salt
  • 4 servings dsh pepper (black, freshly ground)
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano (dried)
  • 4 servings lemon zest (freshly grated)

Nutrition (per serving)

433kcal
Calories
7g
Carbohydrates
28g
Fat
2g
Fiber
37g
Protein
3g
Sugar

Instructions

  1. 1

    Begin by making the marinated salad. In a large bowl, combine the thinly sliced zucchini, red onion, cherry tomatoes, cubed feta, cucumber, olives, lemon zest, lemon juice, red wine vinegar, olive oil, parsley, mint, salt, and pepper. Gently stir to combine.

  2. 2

    Let mixture sit and marinate while you prepare the salmon.

  3. 3

    Place the salmon in a shallow dish.

  4. 4

    Add the olive oil, salt, pepper, garlic powder, and oregano, and rub into the salmon fillets. Preheat an ourdoor grill or indoor grill pan over medium to medium-high heat. Grill the salmon for 4-5 minutes flesh side down until grill marks appear, then flip and grill for an additonal 3-4 minutes or until desired doneness is reached, depending on the thickness of your fillets.

  5. 5

    Transfer salmon to a platter and finish with freshly grated lemon zest. Top the salmon with the marinated zucchini Greek salad.

  6. 6

    Garnish with extra chopped flat-leaf parsley and mint.

  7. 7

    Serve with lemon wedges.

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Preparation Details

Prep Time: 20 minutes

Cooking Time: 10 minutes

Servings: 4

Very Healthy

Dietary Information

Vegetarian: No

Vegan: No

Gluten Free: Yes

Dairy Free: No

Low FODMAP: No

Source: Recipe from URL

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