Roasted Salmon with Mediterranean Salad

Spring is beginning to show itself a little. There have been a few warm days, the birds have started singing, some flowers are beginning to bloom. How better to welcome the season than to bring some bright and fresh flavors to your dinner table? This dish begins with a zesty herb and citrus marinade. A 8 - 10 minute roasting of the salmon while you prep the salad and you're done!

For the salmon:

2 T. chopped fresh oregano

1 T. minced fresh garlic

1 T. extra virgin olive oil

1 t. lemon zest

2 T. fresh lemon juice

4 skinned salmon fillets (6 oz. each), seasoned with salt and black pepper

Preheat oven to 450 degrees F.  Coat a baking sheet with nonstick spray.

Whisk together the marinade ingredients in a shallow bowl. Add salmon, one piece at a time, turning to coat each piece and then place on prepared baking sheet until fish flake easily, 8 - 10 minutes.

For the vinaigrette, whisk together the following in a small bowl:

1/4 cup seeded and minced pepperoncini peppers

1/4 cup red wine vinegar

3 T. pepperoncini liquid

2 T. minced fresh oregano

2 T. extra virgin olive oil

1 t. minced fresh garlic

salt and pepper to taste

For the salad, toss:

6 cups chopped romaine letter

4 cherry tomatoes

1 cup sliced seedless cucumbers

1/2 cup very thinly sliced red onion

1/3 cup halved kalamata olives

4 oz. crumbled feta cheese

Divide the salad among four plates. Top salads with salmon fillets. Drizzle with vinaigrette.

From Cuisine at Home Issue No. 122.