Greek Salad with Lemon Oregano Potatoes and Mahi Mahi

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Greek Salad with lemon Oregano Potatoes and Mahi Mahi

Greek Salad with Lemon Oregano Potatoes and Mahi Mahi

This Greek Salad with Lemon Oregano Potatoes and Mahi Mahi is giving me LIFE in the dead of winter. I know I really can’t complain too much (Colorado winters are seriously so nice compared to the Midwest), but it’s still cold and a bit dreary sometimes!

I’m a huge fan of eating seasonally, but I also find myself wanting really fresh flavors during the winter, too. Especially after the holidays where most of the food is really heavy. It feels great to lighten it up with some citrus and lots of herbs. That mood is what inspired this Greek Salad with Lemon Oregano Roasted Potatoes and Mahi Mahi! I’ll also give directions for a super easy and delicious red wine vinaigrette that is perfect with the Greek salad.

I know winter can be tough for a lot of us… it definitely starts to wear on me and affect my mood. I have noticed a difference living in Colorado since we get a lot of sunshine during the winter, but the days are still short and it can still be cold, so it’s definitely not paradise! I think the hardest part for me is waking up and getting to work when it’s still dark out. It makes getting out of bed sooo tough! It just doesn’t feel natural at all.

Here’s a few other things I do during the winter to try to get through it:

-Get sunshine in the morning, if you can. Even if it’s cloudy, there’s likely still sunshine shining through. If I can be outside for just 10-15 minutes and have the sunshine in my eyes, I notice a huge difference in energy levels.

-Keep your morning and evening routines consistent if they are working for you. It’s easy to want to speed things up in the morning to get that extra 20 minutes in bed, but I always regret it. Those few extra minutes in bed just aren’t going to make me any more rested, so I feel better when I get out of bed and have more time to spend on my morning routine.

-Stay hydrated! It’s super easy in the winter to not drink enough water, but it’s extra important. I find it key to also sleep with a diffuser because the having the heat running in our homes dries out the air. I have my humidifier and some of my other favorite December products listed here!

-Enjoy fresh foods! Fruit, herbs & fresh veggies sound super appealing to me in the winter. My body must need all of those vitamins that come with them!

red wine vinaigrette

Greek Salad with Lemon Oregano Potatoes and Mahi Mahi

That brings me to this Greek Salad with Lemon Oregano Potatoes and Mahi Mahi. Honestly, consider this my formal petition that all salads should include potatoes. It’s just the best combo and makes the salad a way more satisfying meal, in my opinion!

The directions for this recipe start off by roasting the potatoes, and the rest can be done while they cook. Not to brag, but I have perfected the art of the crispy-outside-soft-inside potato. I’ve had questions about how I achieve these perfectly golden little babies, so here’s the steps. I usually buy either gold potatoes or baby red potatoes and wash & dry them. I don’t peel them. Then, I slice into bite sized pieces, add to a large bowl, drizzle with avocado or olive oil and season. Sometimes I’ll use Simply Organic Grind to a Salt (my holy grail seasoning… literally I put it on everything), but for this recipe I squeezed the juice of an entire lemon on the potatoes (I used 3 gold potatoes), 1 tbsp of Simply Organic Oregano, 1 tsp salt and ½ tsp black pepper. I mix it all together and then place on a baking sheet lined with un-bleached parchment paper. The parchment paper is key to getting the crispy veggies without having to use a ton of oil. I then roast the potatoes at 400 for about 40 minutes.

Greek Salad with lemon Oregano Potatoes and Mahi Mahi

Greek Salad with Lemon Oregano Potatoes and Mahi Mahi

Greek Salad with crunchy romaine, tomatoes, cucumber, red onion, feta and olives with a red wine vinaigrette paired with roasted lemon oregano potatoes and seared mahi mahi.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course, Salad
Servings 4

Ingredients
  

For the Lemon Oregano Potatoes

  • 3 gold potatoes, washed, dried & chopped into bite size pieces
  • 1 tbsp avocado or olive oil
  • 1 lemon, juiced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Greek Salad

  • 1 head romaine, washed & chopped
  • 1 cucumber, diced
  • 1/2 red onion, shaved or sliced thinly
  • 3 heirloom tomatoes, chopped
  • 1 container feta I used the Israeli, sheep's milk feta from Trader Joe's
  • sliced Greek olives, to taste

For the Red Wine Vinaigrette

  • 1/2 cup olive or avocado oil
  • 1/4 cup red wine vinegar
  • 2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced

For the Mahi Mahi

  • 4 thawed fillets mahi mahi (or 1 pound, cut into fourths) I get mine from Trader Joe's frozen section and let thaw for 24 hours before cooking.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp oregano
  • 1 tbsp avocado or olive oil

Instructions
 

  • Preheat oven to 400.
  • Start by combining all of the ingredients for the potatoes in a large bowl and mix. Spread evenly on a large baking sheet lined with parchment paper, bake for 40 minutes until golden brown and crispy on the outside.
  • While potatoes are roasting, prepare the salad by combining all ingredients in a large bowl and toss with the dressing.
  • Heat a skillet over medium heat and pat dry the fillets of mahi mahi. Add oil to the pan and allow to heat for another minute.
  • Season fish with salt, pepper, and oregano. Sear in the skillet for about 3 minutes per side.
  • Plate by serving salad in a bowl topped with potatoes and mahi mahi.

If you like this one, I share lots of recipes on my Instagram and Pinterest pages!

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