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Ingredients
  • subheading: SALMON:
  • 4 (4 ounce) salmon fillets (1 lb total), room temperature, (helps with even cooking)
  • kosher salt and pepper
  • olive oil
  • 1 lemon
  • subheading: GREEK SALAD:
  • 2 cups cherry tomatoes, halved
  • 2 cups English cucumbers chopped into pieces, (see note)
  • ½ cup red onion, sliced
  • 4 ounces feta, crumbled, (see note)
  • (optional) kalamata olives
  • romaine lettuce, chopped, (about 4 cups)
  • subheading: GREEK VINAIGRETTE:
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • salt and pepper to taste, (about ½ teaspoon salt and ¼ teaspoon pepper)
Steps
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