This Greek salmon salad is seared salmon fillets with cucumber, tomato, olives, red onion, avocado and feta cheese, all tossed in a garlic and herb dressing. A lighter meal choice that’s fresh, colorful and definitely delicious!
FOR THE SALAD:
1 pound salmon fillets three-four ounces each
1 teaspoon dried italian seasoning
salt and pepper to flavor
2 teaspoons olive oil
four cups romaine lettuce chopped
1 cup cherry tomatoes halved
1 cup cucumber quartered and sliced
half of cup kalamata olives halved
1/four cup purple onion thinly sliced
1/three cup feta cheese crumbled
1/four cup sparkling dill minced
half cup inexperienced bell pepper chopped
1 avocado peeled, pitted and sliced
FOR THE DRESSING:
1/four cup olive oil
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/four teaspoon garlic powder
1/four teaspoon onion powder
1/2 teaspoon dried oregano
salt and pepper to taste
Greek Salmon Salad
1.Season the salmon fillets with the Italian seasoning, salt and pepper.
2.Heat the 2 teaspoons olive oil in a large pan over high heat.
Three.Add the salmon and cook for four-6 minutes in step with aspect or until browned and cooked via.
Four.While the salmon is cooking, vicinity the lettuce, tomato, cucumber, olives, pink onion, feta, dill and bell pepper in a big bowl. Toss gently to combine. Arrange the avocado over the top.
Five.In a small bowl, whisk together all of the substances for the dressing.
6.Let the salmon cool for 5-7 mins. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.