Ingredients
2
2 servings
- •1 tablespoon olive oil
- •1 tablespoon fresh lemon juice
- •1 lb fresh Atlantic salmon, fileted and seasoned with salt and pepper
- •1 cucumber, chopped
- •1 bread, day old bread (preferably sourdough), cubed
- •3 oz feta cheese, in water
- •1 container heirloom tomato, halved
- •½ fennel bulb, chopped
- •romaine lettuce, optional
- •fennel frond, for garnish, optional
- •vinaigrette, store-bought
- •salt, to taste
- •pepper, to taste
Instructions
- Set the oven to 425°F. Drizzle salmon filets with olive oil and lemon juice and roast on a sprayed sheet pan, 4-6 minutes per inch of salmon, approx. 13-15 minutes total.
- Once salmon has about 5 minutes left, place bread cubes on a sheet pan and drizzle in olive oil. Place in the oven and cook for 5 minutes. Take out your salmon when it looks flaky, and your croutons when they look browned and crisp.
- Start to assemble your salad. Place a handful of romaine on a plate, followed by cucumbers, tomatoes and fennel. Sprinkle 1-2 oz. of feta cheese on top, followed by a salmon filet.
- Top with croutons, garnish with fennel fronds, and serve dressed with vinaigrette of choice.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 724
- Carbohydrate: 19g
- Fat: 45g
- Fiber: 1g
- Protein: 54g
- Sugar: 6g
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