Salmon Salad
Servings 2 servings
Calories 752kcal
Ingredients
- 2 salmon filets 4 ounces each. Skin on or off based on your preference.
- 1 Tablespoon avocado oil
- Kosher salt and pepper
- 4 cups romaine shredded
- 1/2 cup cherry tomatoes sliced in half
- 1/2 cup cucumbers diced
- ¼ cup red onions diced
- ¼ cup feta crumbled
- 1/4 cup kalamata olives pitted
- ½ avocado diced
Dressing:
- 2 tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
- 1 Tablespoon lemon juice
- 1 Tablespoon water
- 1/2 teaspoon maple syrup I use Birch Blender's sugar free syrup
- 2 clove garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon Kosher salt
- pinch black pepper
- 1/4 cup olive oil
Instructions
- Make the dressing by whisking together the apple cider vinegar (2 tablespoons), dijon (1 tablespoon), lemon juice (1 tablespoon), water (1 tablespoon), maple syrup (1/2 teaspoon), garlic (2 clove), oregano (1 teaspoon), salt (1/2 teaspoon), and pepper (pinch). Slowly add the olive oil (1/4 cup) as you whisk. Set aside.
- Dab salmon filets (2) completely dry, and season both sides with salt and pepper. Press to adhere. Heat avocado oil in a large pan over medium-high heat. Once the oil starts to shimmer, add the salmon, skin side down. Cook until the skin no longer sticks to the pan, flips easily, and is crispy--about 4-5 minutes. Flip and cook on the second side until the salmon is cooked through, should be another 4-5 minutes.
- In a large bowl, combine the romaine (4 cups), onions (1/4 cup), tomatoes (1/2 cup), and cucumbers (1/2 cup). Pour dressing on top and toss to combine.
- Divide the salad between 2 bowls. Top salad with salmon, avocado (1/2), feta (1/4 cup), and kalamata olives (1/4 cup). Enjoy!
Nutrition
Calories: 752kcal | Total Carbohydrates: 17g | Protein: 40g | Fat: 60g | Sodium: 1235mg | Fiber: 8g | Sugar: 5g | Net Carbs: 9g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com