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Greek Salmon Salad

Serving Size

2

Ingredients

  • 2 salmon fillets
  • Salt and pepper to taste,
  • 1 ½ dried oregano
  • 4 cups mixed greens
  • 1 tomato diced
  • 1 bell pepper diced
  • 1 cucumber sliced
  • 1 can black or kalamata olives
  • 4 tbsp feta cheese
  • 4 tbsp Greek salad dressing

Directions

  • Preheat your oven to 425°F.
  • Place the salmon fillets on a baking sheet lined with parchment paper. Season the salmon with salt, pepper, and dried oregano on both sides or an Italian/Greek seasoning blend.
  • Bake the salmon in the preheated oven for 8-12 minutes, depending on thickness, until the salmon is opaque and easily flakes with a fork.
  • While the salmon is baking, assemble the salad by placing the mixed greens on a plate. Add the diced bell pepper, sliced cucumber, tomato, and olives.
  • Top the salad with feta cheese.
  • Once the salmon is done, place the fillets on the salad.
  • Serve with Greek salad dressing and garnish with additional toppings, if desired.

Notes

Dressing: Make your own simple dressing with olive oil, red wine vinegar, dijon mustard, salt, pepper, and garlic powder, or buy a pre-made option; we love primal kitchen dressings. Gestational diabetes carb count: ~ 13-14 total carbs; it will also depend on the dressing you use.

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