Grilled salmon and chopped Greek salad for two
Prep Time:
10 minutes
Cook Time:
10 minutes
Serving Size:
½ recipe (245 g)
Lunch
Nothing is more delicious than fresh cucumbers and tomatoes paired with feta cheese and olives. Except, of course, when you add a piece of omega-3-rich grilled salmon on top.
Ingredients
Serves: 2
- 180 g (about 6 oz) salmon fillet, skin-on
- 1½ Tbsp (22.5 mL) olive oil
- 1½ Tbsp (22.5 mL) red wine vinegar
- 2 tsp (10 mL) dried oregano
- ¼ tsp (1 mL) each onion and garlic powder
- 1/8 tsp (0.5 mL) each salt and pepper
- 2 cups (500 mL) chopped romaine lettuce (or your favourite leafy green)
- ¼ cup (60 mL) chopped yellow pepper
- ½ cup (125 mL) chopped cucumber
- ½ cup (125 mL) halved cherry tomatoes
- 2 Tbsp (30 mL) Greek olives (green or kalamata)
- ¼ cup (60 mL) cubed or crumbled light feta cheese
Instructions
- Preheat barbecue to medium-high. Place salmon, skin side down, on clean, lightly greased grill. Cook 6-10 minutes depending on thickness or until internal temperature reaches 145°F (65°C).
- Meanwhile, whisk together olive oil, red wine vinegar, oregano, onion and garlic powders, salt and pepper in a small bowl. Set aside.
- Divide the vegetables, olives and cheese evenly between two plates. Top with grilled salmon and drizzle with dressing.
Tips
- Substitution: Any grilled or baked meat or fish will work well with this recipe.
- For four: Simply double the recipe if you are serving four.
- Make it a meal: Serve with grilled sweet potato, a small dinner roll or a grilled whole-wheat pita.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 310 | |||
| Fat 21 g | 28 % | ||
| Saturated Fat 4.5 g + Trans Fat 0 g | 23 % | ||
| Cholesterol 75 mg | |||
| Sodium 470 mg | 20 % | ||
| Carbohydrate 7 g | |||
| Fibre 2 g | 7 % | ||
| Sugars 3 g | 3 % | ||
| Protein 24 g | |||
