Greek Salmon & Zucchini

This recipe is so easy! Big on flavour and full of healthy & fresh ingredients. I adapted it slightly from Half Baked Harvest’s Super Simple cookbook. I definitely recommend getting salmon fillets from Costco, they are just so juicy and thick! I love Greek flavoured dishes and this one does not disappoint! Give it a try! You won’t be sorry πŸ˜‰

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 10 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 13 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Parchment paper
  • Cutting board
  • Knife
  • Mixing bowl/spoon
  • Measuring spoons/cups
  • Baking sheets

The Recipe

Time: ~10 min. prep

Servings: 4

Calories/serving: ~ 534 – 636

Ingredients:

  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 3 tbsp lemon juice
  • 1 tbsp fresh dill or 1 tsp dried
  • 2 tsp paprika
  • salt & pepper
  • 1 small russet potato
  • 1 small zucchini
  • 4 (6-8 ounce) salmon fillets
  • 1 lemon
  • feta cheese (for sprinkling)
  • crushed red pepper flakes

Directions:

  1. Preheat oven to 400F
  2. In a small bowl, combine the olive oil, garlic, lemon juice, dill, paprika, and a pinch each of salt and pepper.
  3. Rip 4 pieces of parchment paper or tinfoil. Lay them flat on a clean work surface. On one half of one packet, arrange one-fourth of the potato slices in an even layer (about the size of your piece of fish) and season with salt and pepper. Layer one-fourth of the zucchini on top of the potato and season with salt and pepper. Place one salmon fillet on top of the zucchini, drizzle with the olive oil mixture, and top with 2 lemon slices. Repeat with the remaining parchment and ingredients.
  4. To seal the packets, fold the bare half of the parchment over the salmon and fold in the open edges twice. Place the packets on a rimmed baking sheet. Bake until the potatoes are tender, 25-30 min.
  5. Remove the baking sheet from the oven. Transfer the packets to plates and open carefully, tearing away and discarding the top half of the paper. Serve with crumbled feta and red pepper flakes.

Greek Charcuterie

I had a Mediterranean themed dinner the other weekend and I decided to throw together a Greek Charcuterie board. It was a huge hit! Brush some pita bread with olive oil and sprinkle on salt and oregano and warm it in the oven, cut some feta & drizzle with honey….sooo good. It’s perfect for a mid-day lunch or appetizer for a group.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 20 min.
    • Rating: Easy
  • Ingredients & availability
    • 9 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Knife
  • Cutting board
  • Charcuterie board
  • Small dishes
  • Spoons
  • Baking sheet

The Recipe

Time: ~20 min.

Servings: 4 – 6

Ingredients:

  • 3 rounds of pita bread
  • 1 – 2 tbsp. olive oil
  • Sea salt to taste
  • Oregano to taste
  • Chorizo sausage
  • Block of Feta
  • Honey
  • Tzatziki (store bought or homemade)
  • Olives (of your choosing, I don’t like Kalamata so I went with green)

Directions:

  1. Cut chorizo & feta into slices. Put tzatziki and olives into dishes. Plate. Drizzle feta with honey.
  2. Heat oven to 350F and put pita rounds on baking sheet and brush with olive and sprinkle with sea salt and oregano. Warm in the oven for 5-10 min. Slice into wedges and add to board.

Greek Lentil Salad

This is a great refreshing salad. Also a great alternative to the pasta version. I got the recipe from Yum & Yummer. You can get the cookbook at Costco or here. Her recipes don’t disappoint!

This salad is great for the summer! I served it with Greek Chicken Kebabs on the grill πŸ™‚

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 20. min prep
    • Rating: Easy
  • Ingredients & availability
    • 18 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Measuring cups/spoons
  • Mixing bowls
  • Can opener
  • Knife
  • Cutting board

The Recipe

Time: ~20 min. + 2 hours chilling time = 2 hours + 20 min.

Servings: 9 cups

Calories/cup: ~ 209

Ingredients:

  • 4 cups brown lentils cooked (I used chickpeas instead – 2 cans 540 mL each, drained and rinsed)
  • 1 1/2 cups grape tomatoes quartered
  • 1 1/2 cups English cucumber peeled, diced
  • 1 cup green pepper, diced
  • 3/4 cup red onion, diced or thinly sliced
  • 1/2 cup Kalamata olives pitted
  • 1/3 cup parsley fresh, chopped
  • 1/3 cup mint fresh, chopped (I used dill instead)
  • 4 oz feta cheese, crumbled

DRESSING:

  • 3 tbsp. olive oil
  • 3 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 2 tsp liquid honey
  • 1 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp each sea salt and ground black pepper

Directions:

  1. Combine all salad ingredients in a large bowl and mix well.
  2. Whisk the dressing ingredients together and pour over salad and stir gently. Cover and refrigerate for at least 2 hours before serving.