Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons (44.36ml) olive oil
  • 2 tablespoons (29.57ml) lemon juice (freshly squeezed)
  • 1 tablespoon (14.78ml) red wine vinegar ((optional))
  • 1 teaspoon (4.2g) Dijon mustard
  • 1 tablespoon (14.17g) fresh dill
  • 1 teaspoon (4.2g)  garlic (minced)
  • ¼ teaspoon (1.05g) onion powder
  • ½ teaspoon (2.10g)  dried Italian seasoning
  • 1 teaspoon (4.2g)  salt
  • ½ teaspoon (2.1g) pepper to taste
  • 2 (4-6 ounce each) skinless salmon fillets
  • 4 cups (188g)  Romaine lettuce leaves, (washed and dried)
  • 1 cup (119g) cucumber (quartered)
  • 2 cups (400g)  cherry tomatoes (halved)
  • 1 110g  red onion (sliced)
  • ½ cup (74.5g) red bell pepper (sliced)
  • ⅓ cup (60g)  black olives, (halved)
  • 1 (150g)  avocado, (sliced)
  • lemon wedges to serve

Instruction

  • In a small bowl, Whisk together all of the salad dressing ingredients: olive oil, lemon juice, vinegar, mustard, dill, garlic, onion powder, Italian seasoning, salt and pepper. Set aside in the refrigerator.
  • Season salmon with salt and pepper, heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking.
  • While salmon is cooking, prepare all of the salad ingredients and mix in a plate or bowl.
  • Arrange salmon over salad. Drizzle with the salad dressing. Serve with avocado and lemon wedges.