Super Spinach Greek Salad with Salmon and Lemony Dressing
Super Spinach Salad, brightened by lemony vinaigrette, pan seared salmon, Greek inspired with kalamata olives, tomatoes.
Servings: 2
Ingredients
- 1 package super spinach salad by Organic Girl or 4 large handfuls of any Spinach Greens
- 2 pieces of salmon 6 ounces each, approx.
- 1 tablespoon extra virgin olive oil or coconut oil
- 1 to mato cut into one inch pieces or cubed
- 1/4 cup diced fresh fennel or feta cheese
- kalamata olives
- red onion optional
- 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano
Lemon Garlic Vinaigrette
- 1 clove garlic minced
- 1 teaspoon dijon mustard
- 1/4 cup red wine vinegar
- 1/4 lemon for juice
- 1/2 cup extra virgin olive oil
- salt
- pepper
Instructions
- Heat olive oil in small frying pan on medium heat.
- Oil is ready when a drop of water sizzles.
- Place salmon in pan skin side up.
- Cook for 5 minutes or until the salmon easily moves in pan.
- Turn over and cook for 2-3 minutes until skin is crispy.
- Toss greens with just enough dressing to coat.
- Top with tomatoes, fennel, olives (and optional feta cheese and onion).
- Top with salmon.
Lemon Vinaigrette Instructions
- Mix mustard with vinegar until incorporated.
- Add lemon juice.
- Add olive oil until emulsified.
- Season salad with salt and pepper, oregano.