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ingredients1 pound salmon fillets 3-4 ounces each1 teaspoon dried italian seasoningsalt and pepper to taste2 teaspoons o...
06/29/2021

ingredients
1 pound salmon fillets 3-4 ounces each
1 teaspoon dried italian seasoning
salt and pepper to taste
2 teaspoons olive oil
4 cups romaine lettuce chopped
1 cup cherry tomatoes halved
1 cup cucumber quartered and sliced
1/2 cup kalamata olives halved
1/4 cup red onion thinly sliced
1/3 cup feta cheese crumbled
1/4 cup fresh dill minced
1/2 cup green bell pepper chopped
1 avocado peeled, pitted and sliced
For the dressing
1/4 cup olive oil
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried oregano
salt and pepper to taste
INSTRUCTIONS
Season the salmon fillets with the Italian seasoning, salt and pepper.
Heat the 2 teaspoons olive oil in a large pan over high heat.
Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
While the salmon is cooking, place the lettuce, tomato, cucumber, olives, red onion, feta, dill and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
In a small bowl, whisk together all the ingredients for the dressing.
Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.

NUTRITION
Calories: 405kcal | Carbohydrates: 11g | Protein: 26g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 481mg | Potassium: 1078mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4765IU | Vitamin C: 21.1mg | Calcium: 128mg | Iron: 2.6mg

INGREDIENTS1 pound salmon1 tablespoon firmly packed light brown sugar½ teaspoon kosher salt½ teaspoon smoked paprika¼ te...
06/24/2021

INGREDIENTS
1 pound salmon
1 tablespoon firmly packed light brown sugar
½ teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon pepper
4 cups chopped kale
1 teaspoon olive oil
4 cups chopped romaine lettuce
⅓ cup roasted, salted almonds, chopped
HOT GINGER DRESSING
1 tablespoon toasted sesame oil
1 small shallot, diced
2 teaspoons chopped fresh ginger
1 garlic clove, minced
1 ½ tablespoons red wine or apple cider vinegar
1 tablespoon honey
1 teaspoon soy sauce
¼ to ⅓ cup olive oil

INSTRUCTIONS

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Preheat the oven to 400 degrees F. Place the salmon on a baking sheet. Stir together the brown sugar, salt, paprika, coriander, garlic powder and pepper. Rub the spice mix all over the top of the salmon.
Roast the salmon for 12 to 15 minutes, or until it flakes easily with a fork and is opaque.
While the salmon is roasting, place the kale in a large bowl. Drizzle with the 1 teaspoon of olive oil and massage the kale. This helps break it down and it will be less bitter. Let it sit for 10 minutes while you make the hot ginger dressing.
To assemble the salad, toss the romaine lettuce in with the kale. Drizzle the greens with the dressing and toss. Add the salmon and almonds on top. Serve!
HOT GINGER DRESSING
Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
This dressing can be refrigerated and used warm or cold! To reheat, just heat in a skillet for 1 to 2 minutes until warm.

4 (5- to 6-ounce) salmon filets, preferably wild Kosher salt and freshly ground black pepper 1/3 cup plus 3 tablespoons ...
06/19/2021

4 (5- to 6-ounce) salmon filets, preferably wild Kosher salt and freshly ground black pepper 1/3 cup plus 3 tablespoons extra-virgin olive oil, divided 4 cups baby arugula 2 tablespoons fresh juice from 1 lemon....INSTRUCTIONS
Season the salmon fillets with the Italian seasoning, salt and pepper.
Heat the 2 teaspoons olive oil in a large pan over high heat.
Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
While the salmon is cooking, place the lettuce, tomato, cucumber, olives, red onion, feta, dill and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
In a small bowl, whisk together all the ingredients for the dressing.
Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.

NUTRITION
Calories: 405kcal | Carbohydrates: 11g | Protein: 26g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 481mg | Potassium: 1078mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4765IU | Vitamin C: 21.1mg | Calcium: 128mg | Iron: 2.6mg

16 ounces salmon fillets, four 4-ounce pieces.olive oil, as needed.kosher salt, as needed.black pepper.8 cups lettuce, r...
06/13/2021

16 ounces salmon fillets, four 4-ounce pieces.
olive oil, as needed.
kosher salt, as needed.
black pepper.
8 cups lettuce, romaine, spinach or kale.
1 cup tomatoes, chopped.
1 cup cucumber, diced, ¼-inch thick.
½ cup red onion, thinly sliced.

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Dallas, TX
75207

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