3 Dill Sprigs
2 Parsley Sprigs
3 oz. roasted red peppers
2 oz kalamata olives, pitted
2 salmon fillets (approx 6 oz each)
2 oz feta cheese
3 oz arugula
Preheat oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Stem dill andparsley, gather into a pile, and roughly chop the two herbs together. Stemoregano and mince separately. Cut roasted red pepper into thin strips (julienne). Thinly slice cucumber into 1/4" rounds. Halve Kalamata oliveslengthwise. Zest and halve lemon. Mince zest. Rinse salmon, pat dry, and season with salt and pepper.
Crust and bake salmon:
Combine dill, parsley, feta, and lemon zest in a bowl. Place salmon on baking sheet. Top salmon with feta-herb mixture and bake 15 minutes or until internal temperature reaches 145 degrees.
Make the vinaigrette:
While salmon bakes, whisk juice from half of lemon, chopped oregano, and 2 Tbsp. olive oil in a bowl. Season to taste with salt and pepper.
Toss the salad:
Add arugula, roasted red pepper, kalamata olives, and cucumbers to bowl containing vinaigrette and toss to combine. Season to taste with salt and pepper. Arugula will add a spiciness that complements the fat of the cheese on the salmon.
Plate the dish:
Serve dressed salad on a plate. Top salad with salmon and squeeze remaininglemon half over salmon just before serving.