Perfectly cooked salmon drizzled with a zesty lemon vinaigrette infused with fragrant herbs, and you’ve got a salad that’s as nutritious as it is delicious. It’s a feast for the senses that’ll transport you to the sun-drenched shores of the Mediterranean with every bite.
Fresh salmon fillets, grilled to perfection and served on top of a bed of vibrant leafy greens, juicy cherry tomatoes, tangy olives, crunchy cucumbers for a refreshing twist, and nutty pumpkin seeds for an extra dose of crunch and healthy fats.
2
servings30
minutes10
minutes40
minutesIngredients
- Marinade/Dressing
200gm salmon
1½ tbsp olive oil
1 tbsp lemon juice fresh squeezed
½ tbsp fresh chopped parsley
1 tsp garlic minced
½ tsp dried oregano
½ tsp salt
cracked pepper to taste
- Salad
baby spinach or rocket
3 Lebanese cucumbers
¼ cup red onion
1 cup cherry or grape tomatoes
⅓ cup toasted pumpkin seeds
Kalamata olives
coriander leaves for garnish
Directions
- Mix together all the marinade/dressing ingredients. Split equally into two separate bowls.
- Cut the salmon into medium-sized cubes and mix in the marinade. Let it sit in the fridge for 30 minutes.
- Heat 1 tbsp oil in a frying pan and cook the fish on medium heat (all four sides). Should be done in about 3-4 minutes. Take it out of the pan when just slightly under-cooked. It’ll continue to cook as it rests.
- Salad
- Thinly slice the cucumbers, onions and olives.
- Split the cherry tomatoes in halves.
- Toast the pumpkin seeds in a frying pan.
- Roughly chop the coriander leaves.
- Assemble
- Toss together the salad ingredients.
- Place the cooked salmon chunks in the salad.
- Pour over the dressing.
