Greek Salmon and Veggies

We love salmon, so I am always looking for new ideas to keep it fresh. This was an amazing dinner full of flavor and loaded with vegetables. The original recipe called for grilled 6 ounce salmon filets, but I baked a 2 pound salmon filet in the oven instead. I used the air fryer to “grill” the vegetables.

Recipe adapted from Food Network

Ingredients:

2 pounds salmon filet

1 bottle low fat Greek vinagrette

1 bunch asparagus

1/2 sweet onion

1 red bell pepper

1 green bell pepper

1 zucchinni

feta cheese to sprinkle

parsley to sprinkle

Optional: Kalamata olives to add to the finished dish

Directions:

1. Line a 9×13 baking dish with aluminum foil. Spray with olive oil spray. Lay salmon filet in the dish and paint lightly with vinaigrette. Refrigerate and marinate for at least 30 minutes.
2. Trim ends off asparagus and chop other vegetables. Marinate vegetables in 1/4 cup vinaigrette in a bag or dish.
3. Preheat oven to 350 degrees.
4. Bake salmon for 45 minutes. I usually add a little more vinaigrette before baking.
5. Using an air fryer grill the vegetables in batches at 350 degrees for 5-8 minutes. Toss with a little more vinaigrette to taste after cooking.
6. Sprinkle feta cheese and parsley on salmon and veggies before enjoying.