Mediterranean Salmon Salad

Meal plan

The PCOS Pacifier

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Nutrition Notes

Ingredients

• 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)

Preparation

1. 1

   Step 1

   Preheat oven to 400°F.

2. 2

   Step 2

   Whisk

3. 3

   Step 3

   Make dressing by whisking together all the ingredients.

4. 4

   Step 4

   Bake

5. 5

   Step 5

   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.

6. 6

   Step 6

   Prep

7. 7

   Step 7

   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.

8. 8

   Step 8

   Toss

9. 9

   Step 9

   Add dressing and toss to combine.

10. 10

    Step 10

    Serve

11. 11

    Step 11

    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!

12. Bon appetit!