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.