Greek Salad with Oregano-Roasted Salmon


1tablespoon chopped oregano, plus 7 oregano sprigs
One1½-pound salmon fillet
½cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3tablespoons fresh lemon juice
¾cup pitted kalamata olives, chopped
1head romaine lettuce, coarsely chopped
2small tomatoes, cut into wedges or large chunks
1Kirby cucumber, cut into ½-inch dice
½small red onion, thinly sliced
2tablespoons chopped chives
6ounces feta cheese, sliced


Preheat the oven to 450°. Set a rack over a baking sheet and arrange the oregano sprigs in the center. Rub the salmon all over with 2 tablespoons of the olive oil and season with salt and pepper. Place the salmon skin side up on top of the oregano sprigs and roast for 12 to 15 minutes, until the salmon is just cooked through. Let cool slightly, then discard the oregano sprigs and salmon skin; break the salmon into large pieces. Meanwhile, in a large bowl, combine the chopped oregano and lemon juice. Gradually whisk in the remaining 1/2 cup of olive oil, then whisk in the olives and season with salt and pepper. Reserve 2 tablespoons of the olive vinaigrette. Add the lettuce, tomatoes, cucumber, red onion and chives to the large bowl and season with salt and pepper. Toss to coat. Transfer the salad to a platter. Top with the salmon and feta. Spoon the reserved olive vinaigrette over the salmon and serve.


Try this Greek salad with a superb Greek white, like a citrusy VIdiano from Crete.