Go Greek!

 I think today is a great day to make an EASY meal that is LIGHT and HEALTHY... so that you can save your cooking time and calories for THANKSGIVING. 

Check out http://www.healthy-quick-meals.com/ for other great HEALTHY and QUICK meal ideas by Ellen Gray.

Baked Salmon Fillet Recipe:
Greek Salmon

Here's a quick baked salmon fillet recipe that tastes as great as it looks. It is much easier than you would expect!
If you don't have fresh tomatoes, you can substitute about half a cup of diced canned tomatoes. Be sure to drain them well.
Instead of fresh parsley, you can use a teaspoon or so of dried parsley.




1 Tbsp/15 mL olive oil
1 lb/500 g salmon fillets
1 Tbsp/15 mL lemon juice
1 tsp/5 mL oregano
1/2 tsp/2 mL basil
pepper
1/2 cup/125 mL sliced black olives
2 tomatoes, choppped
1 small red onion, sliced
1/2 cup/125 mL crumbed feta cheese
2 Tbsp/30 mL fresh parsley
Preheat oven to 400F/205 C.
Get out a glass baking dish large enough to hold all of the salmon in a single layer.
Drizzle the olive oil over the bottom of the baking dish.
Arrange the salmon in the baking dish.
Sprinkle the lemon juice, oregano, basil and pepper over the fish.
Arrange the olives, tomatoes and onion slices over the salmon.
Sprinkle the feta cheese and parsley over top.
Cover with foil.
Bake for 15 minutes.
Remove the foil.
Bake for at least 10 more minutes, until the salmon flakes easily with a fork.

Greek Salad Recipe

This Greek salad recipe is quick and delicious - and much easier than I expected. It's made right in the serving bowl, so there is almost no cleanup!




Make this when tomatoes are in season and bursting with flavor. This makes a nice lunch, or a delicious side salad with dinner.
English cucumbers are the long skinny variety. At the supermarket, they are often sold wrapped in plastic wrap. There is no need to peel them. If you can't find English cucumbers, use two medium-sized ordinary cucumbers, but be sure to peel them.
If you have a lemon on hand, use fresh lemon juice. Bottled lemon juice will work too.
Try to find Kalamata olives. If you can't, use any other black olive.

4 tomatoes
1 English cucumber
1 cup/250 mL feta cheese (about 4 oz/125 g)
2 Tbsp/30 mL dried oregano
2 Tbsp/30 mL lemon juice
1 Tbsp/15 ml olive oil
pepper
10 black olives

Cut the tomatoes and cucumber into chunks, and put them in a shallow serving bowl.
Crumble the feta cheese into the bowl.
Add the oregano, lemon juice and olive oil. Stir gently to mix well.
Sprinkle with pepper to taste. Toss gently.
Add the olives.