Mediterranean Chopped Salad with Salmon
Prep Time
20 minutes
Prep Notes
This is part of my Light Lunch series! Simple and easy to make but so flavorful. It contains anti-inflammatory ingredients that will help you look and feel your absolute best. I have it in my lunch series, but it is satisfying enough for dinner too!
Cooking Time
7 minutes
Yields
2-3 servings
Ingredients
2 6-oz. salmon filets
1 tsp sea salt, divided
1/2 tsp black pepper, divided
3 Tbsp olive oil, divided
1 Tbsp lemon juice
1 garlic clove, minced
1/2 tsp Dijon mustard
2 cups Romain lettuce, roughly chopped
1 cup baby arugula
1/2 English cucumber, large sliced
1 cup grape or cherry tomatoes, halved
1/2 can (14.5 oz) artichoke hearts, drained
1/4 cup kalamata olives
1 oz. Greek feta, crumbled
Directions
To cook salmon:
Pat salmon filets dry. Sprinkle with some of the salt and pepper. Heat 1 Tbsp of olive oil in a caste iron skillet over medium high heat. When hot, reduce heat to medium and add salmon, skin side down. Cook 5 minutes. Turn and cook 2-3 minutes more or until desired doneness. Remove to separate dish.
While salmon is cooking:
Make dressing by combining in a small lidded jar: 2 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, lemon juice, minced garlic, and Dijon mustard.
Add greens, cucumber, tomatoes, artichoke hearts, and olives to a large bowl. Using a chopping blade or two sharp knives, chop ingredients in bowl. Flake the salmon and add to bowl along with salad dressing. Gently toss with contents of bowl.
Divide mixture onto 2 plates. Top with feta cheese and serve!
Credit
Evey Schweig Health Coach & Anti-inflammatory Specialist
https://eveyschweig.com/apps/recipe/details/id/Mediterranean-Chopped-Salad-with-Salmon
