Prep
15 mins
Cooking
8 mins
Serves 2
Classic Crispy
Serves: 2
1 Bag Of Florette Crispy Salad
2 Salmon Fillets
1 Tbsp Olive Oil
2 Small Cucumbers, Sliced
2 Cups Cherry Tomatoes, Halved
1 Jar Of Artichoke Hearts, Drained And Halved
½ Cup Pitted Kalamata Olives
150g Feta Cheese
1 Tbsp Freshly Squeezed Lemon Juice
2 Tbsp Olive Oil
Salt And Pepper
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, reduce the heat to medium and add the salmon, skin side down. Cook for 5 minutes. Turn over and cook for another 2 to 4 minutes or until the salmon is almost fully cooked. Remove from the pan and allow to rest – the residual heat will cook it through perfectly as it rests. When the salmon has cooled remove the skin and flake it apart into small pieces.
In a serving platter or large salad bowl lay out the Crispy salad, cucumbers, tomatoes, artichoke hearts and olives.
Top the salad with the salmon and crumble the feta over the top.
Mix together the two tablespoons of olive oil, lemon juice and salt and pepper then
pour the dressing all over the salad. Finish with more freshly cracked black pepper and enjoy straight away.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!