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Greek Salmon with Lemon Feta and Orzo Summer Salad
Ingredients
  • 4 (5 to 6 ounce) salmon fillets
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons smoked paprika
  • 2 tablespoons chopped fresh oregano (or 1 tablespoon dried oregano)
  • 1 shallot, chopped
  • 4 cloves garlic, minced or grated
  • red pepper flakes, kosher salt, and black pepper
  • 6 tablespoons extra virgin olive oil
  • 1 to 2 lemons, sliced and seeds removed - use to your taste
  • 8 ounces feta cheese, crumbled
  • ½ cup fresh basil, dill, and or mint, chopped (I use a mix)
  • subheading: ORZO SUMMER SALAD:
  • 3 cups cooked orzo
  • ⅓ cup extra virgin olive oil
  • 1 cup fresh basil, dill, and or chives, chopped (I use a mix)
  • 1 roasted red pepper, chopped
  • 1 (14 ounce) can chickpeas drained
  • 2 cups cherry tomatoes, halved
  • ½ cup green olives
  • ½ cup cucumber
  • 1 avocado, diced
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