Ingredients

The following ingredients have 4 Servings
  • 16 ounces of fresh organic Atlantic salmon
  • 3 tbsp extra virgin olive oil
  • 2 teaspoons dried dill
  • 1 tsp dried oregano
  • 1 tsp minced fresh parsley
  • 1 tbsp mayonnaise
  • 1 tbsp green onion minced
  • 4 cups organic salad greens
  • 2 small organic zucchini
  • 1/2 cup organic cherry tomatoes
  • 1/2 cup castelvetrano green olives
  • Salt
  • Pepper

Instruction

  • Cut salmon into 4 equal pieces approx 4 ounces, each.
  • For marinate mix 1 tbsp olive oil, salt, pepper, dill, mayo, green onion.
  • Coat both sides of salmon leaving skin side up and marinate over night.
  • Wash and cut zucchini into circles about 1/8 inch thick.
  • Toss with 1 tbsp of olive oil, salt and pepper.
  • Preheat cast grilling pan.
  • Place zucchini on grill and cook for about 3 minutes a side, or until grill marks appear.
  • Take off grill set aside.
  • Toss cherry tomatoes in olive oil, oregano, salt, and pepper.
  • In a 400° F oven roast cherry tomatoes till slightly browned. Set aside.
  • Preheat barbecue to 400°F.
  • Place salmon on grill, skin side down.
  • Grill for about 4 minutes and turn 180 degrees and grill for an additional 4 minutes.
  • Turn salmon over and repeat cooking as above.
  • Take off grill and let stand for 5 minutes.
  • Toss salad greens with 1 tbsp olive oil, salt and pepper.
  • Place salad greens on a plate.
  • Top with salmon.
  • Place some zucchine beside the salmon and top with cherry tomatoes.
  • Finish with some olives on the side and a dusting of minced parsley.