Marinade/Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice fresh squeezed
- 1 tablespoon red wine vinegar (optional)
- 1 tablespoon fresh chopped parsley
- 2 teaspoons garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- cracked pepper to taste
- 1 pound (500 g) skinless salmon fillets
Salad:
- 4 cups Romaine (or Cos) lettuce leaves, washed and dried
- 1 large cucumber diced
- 2 Roma tomatoes diced
- 1 red onion sliced
- 1 avocado sliced
- 1/2 cup feta cheese crumbled
- 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
- Lemon wedges to serve
INSTRUCTIONS
- Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half
of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use
as the dressing later.
- Coat the salmon with the marinade. Heat 1 tablespoon of oil in a skillet or grill pan
over medium-high heat. Sear salmon on both sides until crispy and cooked to your
liking.
- While salmon is cooking, prepare all of the salad ingredients and mix in a large salad
bowl.
- Slice salmon and arrange over salad. Drizzle with the remaining UNTOUCHED
dressing. Serve with lemon wedges.
