Mediterranean Salmon with Greek Salad
This recipe is light enough to take you from spring through summer. We paired a simply prepared salmon fillet with a drizzle of Greek lemon sauce and served it alongside quinoa studded with big chunks of local feta cheese, cherry tomatoes, cucumbers, and kalamata olives. Pretty, light, and fresh!
Servings
Produce
Spinach (Organic)
3 1.5 oz
Cherry Tomato
8 4 oz
Cucumber
1 0.5 Whole
Parsley (Organic)
1/2 0.25 oz
Spring mix (Organic)
2 1 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Quinoa
1 0.5 cup
Feta cheese
2 1 oz
Kalamata olives
2 1 oz
Pantry items
Butter, salted
2 1 tablespoon
Flour
1/2 0.25 cup
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Black pepper
1/4 0.125 teaspoon
Spice mix
Lemon Oregano Sauce
Olive oil
3 1.5 tablespoon
Lemon juice
2 1 tablespoon
Sea salt
1/4 0.125 teaspoon
Black pepper
1/8 0.065 teaspoon
Dried oregano
1/4 0.125 teaspoon
Prep ahead (optional)
a. Chop spinach bite-sized. b. Peel cucumber as desired; cut ½” pieces. c. ¼” dice red onion. d. Slice cherry tomatoes in half. e. Mince or rough chop parsley leaves.
Instructions
1
Cook quinoa:
a. In a medium saucepan over medium-high heat, add 1 tbsp olive oil. Add quinoa. Stir to coat with oil; toast for 2 minutes.
b. Add 2 cups water (1 cup for 2-person portion); increase heat to medium-high, cover, and bring to a boil. Reduce heat to medium and cook until tender, about 15 minutes. Set aside covered for 5 minutes.
c. Transfer to a medium bowl.
2
Cook salmon:
a. In a large sauté pan over medium-high heat, add 2 tbsp butter and 1 tbsp olive oil.
b. While pan is heating, portion salmon. Pat dry with paper towels and season with ½ tsp salt and ¼ tsp black pepper. Dredge pieces lightly in flour (use gluten-free flour if required). Shake off excess flour and add fish to pan.
c. Cook until golden and opaque throughout, about 4-5 minutes each side. Turn occasionally for even browning.
3
Assemble Greek salad:
a. To the medium bowl with quinoa, add cherry tomatoes (slice in half), cucumber (peel as desired, ½” pieces), red onion (¼” dice) as desired, crumbled feta cheese, kalamata olives, and Italian parsley (mince or rough chop leaves).
b. Drizzle with 1 tbsp olive oil. Season with ¼ tsp salt and pinch of black pepper. Gently toss to combine.
4
Serve:
a. In a small bowl, toss spinach (chop bite-sized) and spring mix (leave whole) together. Divide greens among plates.
b. Top greens with salmon and drizzle over lemon oregano sauce.
b. Serve Greek salad alongside. Pour the wine and enjoy.
Chef's notes
If fish isn't a preference or you simply want to change up this recipe, trade the salmon for chicken or lamb kebabs.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX