Salmon Greek Salad with Lemon Basil Dressing

• Gluten free

• Seafood

  • 16 oz Salmon, Fillets

• Produce

  • 8 Basil, fresh leaves
  • 1 cup Cucumber
  • 2 cloves Garlic
  • 8 cups Lettuce
  • 1/2 tsp Oregano, dried
  • 1/2 cup Red bell pepper
  • 1/2 cup Red onion
  • 1 cup Tomatoes

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tsp Honey
  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 Black pepper, freshly-cracked
  • 1/8 tsp Black pepper, freshly-cracked
  • 1 Kosher salt
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1 Olive oil
  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 4 oz Feta cheese

Found on jessicagavin.com

Description

Directions

• Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat. Heat grill to medium high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the seasoned salmon fillets. Cook salmon uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F). Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove skin if still attached.
• In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese and walnuts. Set aside.
• Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper. Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds. Add more salt and pepper as desired.
• Toss salad with enough dressing to coat the ingredients, you will have extra dressing. Evenly divide mixture among four bowls and top with 1 salmon fillet. Drizzle each salmon with more dressing. Enjoy!

Nutrition