Mediterranean Salmon Salad

SERVES 2

Ingredients  

Salmon

2 filets of salmon

1 teaspoon olive oil

1 teaspoon lemon juice

fine sea salt

fresh ground pepper

Salad

1 head romaine lettuce, about 6 cups chopped

½ cup cooked quinoa

½ cup chopped red onion

½ cup chopped grape tomatoes

¼ cup crumbled feta cheese

2 Tablespoons chopped kalamata olives, (pepper stuffed green olives also work)

2 Tablespoons sliced almonds

Dressing

2 Tablespoons extra virgin olive oil

2 Tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon maple syrup or honey

salt and cracked pepper, to taste

Instructions 

• Preheat oven to 180. 

• Make dressing by whisking together all the ingredients.

• Rub the salmon with olive oil and season both sides with salt and pepper. Place filets skin-side down on a greased baking dish, pour the lemon juice over top and bake for 10-12 minutes or until just cooked through. Time will vary based on the size of your salmon. Watch it carefully as you don’t want to overcook it.

• While salmon is cooking, prep salad by adding chopped romaine to a large salad bowl. Top with quinoa, red onion, tomatoes, feta cheese, olives and sliced almonds.

• Add dressing and toss to combine.

• Once salmon is cooked through, remove from the oven and allow to rest for 1-2 minutes. Place salmon on top of each salad and enjoy!

Nutrition

Serving: 1 | Calories: 562kcal | Carbohydrates: 23g | Protein: 32g | Fat: 39g | Sodium: 411mg | Fiber: 3g | Sugar: 5g