Oven Roasted Salmon with Olive and Apricot Salad 

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 425  F
Servings: 4
Best Season: Suitable throughout the year
Dietary: Gluten Free
Description

A light refreshing meal of roasted salmon with olive and dried apricot salad, served with a feta yogurt sauce on the side.

Ingredients
    Oven Roasted Salmon
  • 1 pound salmon filet
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon fine kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
    • Olive and Apricot Salad
  • 1/4 cup high quality olive oil
  • lemon zest from 1 lemon
  • lemon juice from 1 lemon
  • 3/4 cup chopped green olives
  • 1/3 cup dried apricots, roughly chopped
  • 1/3 cup roasted pistachios, roughly chopped
  • 4 green onions, chopped
  • 1/2 tablespoon fresh basil, chopped
  • Freshly cracked black pepper
  • Small pinch of red pepper flakes
    • Feta Yogurt Sauce
  • 4 ounces feta, crumbled
  • 1/2 cup whole milk greek yogurt
  • 1/2 tablespoon water
  • 1/4 teaspoon fine kosher salt
  • 1/8 teaspoon black pepper
Instructions
    Roast the Salmon
  1. 1

    Preheat the oven to 425°F and set out a small baking sheet lined with parchment paper. 

  2. 2

    In a small mixing bowl, add the garlic powder, onion powder, paprika, dried oregano, and the salt and pepper for the roasted salmon. Stir until the seasonings are evenly mixed.

  3. 3

    Place the salmon filet on the small baking sheet and drizzle the olive oil over the top. Sprinkle the seasoning mix over the top of the salmon. Gently rub the seasoning mix into the top of the salmon filet until it’s evenly coated.

  4. 4

    Roast the salmon in the oven for 15 minutes, until cooked through at the thickest part.

    5. Mix the Olive Apricot Salad
  5. 5

    In a medium sized mixing bowl, add the olive oil, lemon zest, and juice. Stir to mix everything together.

  6. 6

    Add the chopped green olives, dried apricots, pistachios, green onion, and basil to the bowl with the dressing. Toss to coat the salad in the lemon dressing. Season the salad with black pepper and red pepper flakes. Set aside until you’re ready to serve

    7. Mix Feta Sauce
  7. 7

    In a small mixing bowl, add all of the ingredients for the feta yogurt sauce. Stir to combine the ingredients together. Set aside until you’re ready to serve

    8. Serve the Roasted Salmon
  8. 8

    Divide the roasted salmon filet into 4 portions. Top each portion with the olive and apricot salad. Serve the roasted salmon with olive and apricot salad with a side of feta yogurt sauce for dipping and drizzling. This meal is great served over rice or grains. Enjoy!

Read it online: https://lauralovestocook.com/recipes/oven-roasted-salmon-with-olive-and-apricot-salad/