YOUR SOLIN GENERATED RECIPE
Mediterranean Salmon Salad with Lemon-Herb Vinaigrette
Pan-seared salmon fillet served over a vibrant bed of mixed greens and crisp Mediterranean vegetables, finished with a zesty lemon-herb vinaigrette.
INGREDIENTS
5 oz salmon fillet
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 tsp avocado oil
2 cups mixed baby greens
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
5 whole kalamata olives
0.5 oz feta cheese
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp fresh parsley
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until the oil begins to shimmer.
Carefully place the salmon in the skillet and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for an additional 2 to 3 minutes until opaque throughout.
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, and chopped fresh parsley until well combined.
Arrange the mixed baby greens on a large plate and layer with the sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
Place the warm pan-seared salmon on top of the greens and garnish with the kalamata olives and crumbled feta cheese.
Drizzle the lemon-herb vinaigrette over the entire salad and enjoy immediately while the salmon is still warm.