Inspired by a menu item from one of my favorite spots in Richmond, this Mediterranean salmon salad is loaded with flavor, incredibly healthy and gluten-free.
- 1 4 oz piece of salmon
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- Sea salt and pepper (I used this Piquant Spice Grinder)
- 1 head romaine lettuce, chopped
- ¼ cup cooked quinoa
- ¼ cup red onion, chopped
- ¼ cup grape tomatoes, chopped
- 2 Tablespoons feta cheese
- 1 Tablespoon chopped almonds
- 1 Tablespoon olive oil
- 1 Tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup or honey (optional)
- Sea salt and pepper, to taste
- Preheat oven to 400°F. Rub the salmon with olive oil and season both sides with salt and pepper. Place fillet skin-side down on a baking sheet, pour the lemon juice over top and roast for 10-12 minutes or until just cooked through. Time will vary based on the size of your salmon. Watch it carefully as you don’t want to overcook it.
- While salmon is cooking, make dressing by whisking together all the ingredients. Prep salad by adding chopped romaine to a large salad bowl, and top with quinoa, red onion, tomatoes, feta cheese and chopped almonds.
- Once salmon is cooked through, remove from oven and place it on top of salad. Drizzle dressing over salad and enjoy.
This recipe serves one but it can easily be scaled to serve 2-4 people.
- Serving Size: 1
- Calories: 562
- Sugar: 5g
- Sodium: 411mg
- Fat: 39g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 32g