- 10oz wild salmon fillet, cut in two
- 1 TBS greek seasoning*
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 TBS oil for cooking salmon
- 6 cups of greens
- 4 artichoke hearts, halved (I used canned)
- 1/4 cup thinly slice red onion
- 1/4 cup sliced black olives
- 1/2 cup halved cherry tomatoes
- 1/2 cup feta, crumbled
- 1 pita bread round, sliced into triangles
- favorite Greek salad dressing
- Make sure salmon fillets are patted dry with paper towel. Generously cover salmon fillets in Greek seasonings and herbs. Press the seasoning into the salmon, set aside.
- Heat cast iron skillet on stovetop and allow to warm for about one minute on medium-high heat. Add about one tablespoon of oil to skillet once heated.
- Once the skillet has heated, place seasoned salmon skin side up, seasoned side down. Cover pan with lid and cook the salmon this way for 3 minutes (I set a timer so I don’t forget) then gently flip the salmon with a spatula to cook skin side down, about another 3 minutes, covered. Watch here to make sure you don’t over-cook the salmon. The salmon will be done when easily flaked with fork. Also note: the thinner the salmon fillet, the faster it cooks. I used about 1″ thick fillets.
- Start plating your salad with about 3 cups of greens per plate, then the salmon fillet, and evenly distribute the rest of the toppings: artichokes, red onion, black olives, tomatoes, feta, and sliced pita bread. Serve with your favorite Greek dressing or homemade vinaigrette, enjoy!
*You can use store-bought Greek seasoning, or a combination of spices using this recipe for reference.
- Serving Size: 1/2
- Calories: 457
- Sugar: 7g
- Fat: 26g
- Saturated Fat: 9
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 78mg