Mediterranean Salmon Salad
Ingredients:
- 4 (6 oz.) salmon fillets
- 1 tablespoon of olive oil
- 1 teaspoon dill
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1/4 cup of red onion, chopped
- 1/4 cup of kalamata olives, chopped
- 1 cup of cherry tomatoes, halved
- 4 cups of baby spinach
- 1/4 cup of feta cheese
- 1/4 cup of tzatziki sauce
Instructions:
- Season salmon fillets with dill, 1/2 teaspoon of salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook salmon, skin-side up, until golden, about 6 minutes.
- Flip salmon and cook until internal temperature reaches 145°F, about 2 minutes more.
- In a large bowl, toss red onion, olives, tomatoes, and spinach with remaining salt.
- Divide salad between 4 plates and top each with a salmon fillet.
- Top with feta cheese and drizzle with tzatziki sauce.
- Enjoy!
Lemony Lentil Salad
Ingredients:
- 1 cup of green lentils, rinsed and drained
- 3 cups of water
- 1/2 teaspoon of salt, divided
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 1 tablespoon of honey
- 1 clove of garlic, minced
- 1/4 teaspoon of black pepper
- 1/4 cup of red onion, chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of feta cheese
Instructions:
- In a medium saucepan, bring lentils, water, and 1/4 teaspoon of salt to a boil over high heat.
- Reduce heat to low and simmer for 20 minutes or until lentils are tender.
- Drain any excess water and let cool.
- In a small bowl, whisk together olive oil, lemon juice, honey, garlic, remaining salt, and black pepper.
- In a large bowl, toss lentils with red onion, parsley, and feta cheese.
- Pour dressing over the salad and toss well to combine.
- Enjoy!
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