1/2cupmarinated artichokes, cut into bite-sized pieces
1/4cupKalamata olives, halved
1/4cupsun-dried tomatoes
1/4cupfeta cheese, crumbled
1mini cucumber, sliced into 1/4 inch rounds
2 4ozwild caught salmon fillet
1/4cupmint, finely chopped
1/2cupbasil, finely cut
1head radicchio, roughly shaven
1head romaine lettuce, finely chopped
Orange zest to garnish
Instructions
Preheat oven to 450 degrees. Place salmon, skin side down, on a greased baking sheet. Drizzle with oil, then rub in salt, pepper, fresh dill, and a squeeze of lemon. Bake for 11-14 minutes, or until salmon is almost fully cooked—allow fish to rest until it has cooled, before spreading on salad.
In a small mixing bowl, add in all salad dressing ingredients and whisk until mustard and honey have dissolved. Set aside.
In a large salad bowl, toss the romaine, basil, and radicchio until evenly distributed. Next, layer the artichoke, olives, sun dried tomatoes, feta, cucumber, and salmon. Sprinkle with mint and the zest of a fresh orange on the top. Drizzle dressing and toss (use your hands!)
Serve as the main dish, or as a side salad, and enjoy!