Ingredients

The following ingredients have 1 Servings
  • 2 4-6 oz filets of salmon
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • kosher or fine sea salt
  • fresh ground pepper
  • 1 head romaine lettuce (about 6 cups chopped)
  • ½ cup cooked quinoa
  • ½ cup chopped red onion
  • ½ cup chopped grape tomatoes
  • ¼ cup crumbled feta cheese
  • 2 Tablespoons chopped kalamata olives ((pepper stuffed green olives also work))
  • 2 Tablespoons sliced almonds
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • salt and cracked pepper (to taste)

Instruction

  • Preheat oven to 400°F. 
  • Make dressing by whisking together all the ingredients.
  • Rub the salmon with olive oil and season both sides with salt and pepper. Place filets skin-side down on a greased baking dish, pour the lemon juice over top and bake for 10-12 minutes or until just cooked through. Time will vary based on the size of your salmon. Watch it carefully as you don’t want to overcook it.
  • While salmon is cooking, prep salad by adding chopped romaine to a large salad bowl. Top with quinoa, red onion, tomatoes, feta cheese, olives and sliced almonds.
  • Add dressing and toss to combine.
  • Once salmon is cooked through, remove from the oven and allow to rest for 1-2 minutes. Place salmon on top of each salad and enjoy!