10-Minute Mediterranean Salmon

Ingredients

• 450g skinless salmon fillet
• Olive oil
• Salt & pepper
• 1 small red onion, thinly sliced
• 1 lemon, zested and juiced
• 1–2 tablespoons red wine vinegar
• ¾ cucumber, diced
• 1 bell pepper, diced
• 2 cups cherry tomatoes, halved
• ½ cup chopped kalamata olives
• 1 cup crumbled feta cheese
• 1 teaspoon chopped oregano
• 1 handful parsley, chopped
• 1 handful dill, chopped

For the quick tzatziki:

• 1 cup plain Greek yogurt
• 1 handful dill, chopped
• 1–2 garlic cloves, minced
• 1 lemon, zested and juiced
• ¼ cucumber
• Salt & pepper

Directions

1. Arrange your oven rack to the top position and heat your broiler to high.
2. Slice the salmon fillet into 1cm thick strips and place onto a sheet pan. Drizzle with a little olive oil and season with salt and pepper. Arrange the salmon so that there is a little room between each piece. Broil the salmon for 8 minutes or until cooked through to your liking.
3. Meanwhile, prepare the salad by tossing together the onion, lemon zest, lemon juice, and vinegar. Season with salt and pepper and set aside while you prepare the remaining veg. Add the cucumber, bell pepper, tomatoes, olives, and feta to the bowl along with the oregano, parsley, and dill. Drizzle over a few tablespoons of olive oil and toss well to combine.
4. For the quick tzatziki, add the yogurt to a bowl along with the dill, garlic, lemon zest, and lemon juice and stir to combine. Grate the cucumber on the large side of a box grater and add to the yogurt mixture. Season with salt and pepper and stir well to evenly combine.
5. To serve, divide the tzatziki between four plates and spread into an even layer. Spoon over the salad and top with the broiled salmon. Scatter with additional herbs, if desired.