Mediterranean Salmon Salad
Ingredients
Mediterranean Dressing
- 1/4 cup extra virgin olive oil
- 1/8 cup red wine vinegar
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp dried oregano
- A squeeze of lemon juice, about 1 tsp
- 1 Tbsp honey
- 1/2 blood orange, juiced
- 1/4 tsp kosher salt and freshly ground black pepper
Salad
- 1/2 cup marinated artichokes, cut into bite-sized pieces
- 1/4 cup Kalamata olives, halved
- 1/4 cup sun-dried tomatoes
- 1/4 cup feta cheese, crumbled
- 1 mini cucumber, sliced into 1/4 inch rounds
- 2 4 oz wild caught salmon fillet
- 1/4 cup mint, finely chopped
- 1/2 cup basil, finely cut
- 1 head radicchio, roughly shaven
- 1 head 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!