Baked Greek Salmon, Gnocchi and Lentils

Make the lemon garlic sauce: Whisk together lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic cloves and salt and pepper. Set aside.

To a large sheet pan add gnocchi and lentils and drizzle with half of the lemon garlic toss. Toss together to combine.

Nestle the salmon filets in between the lentils and gnocchi on the pan. Divide the rest of the lemon garlic sauce evenly between the filets, drizzling on top of each. Finally, add 1-2 lemon slices to the top of the salmon filets.

While the salmon is cooking make the salad by combining all of the diced vegetables and crumbled feta cheese along with 2 tbsp olive oil, 2 tbsp red wine vinegar and big pinches of salt and pepper. Taste and adjust seasoning to your liking.

When the salmon is cooked to your desired temperature, remove from the oven and serve immediately with the lentils & gnocchi mixture and top each salmon filet with the fresh salad.