Mediterranean Romaine Salad with Pan Seared Salmon and Avocado
This is truly a dinner salad. By that, I mean it is satisfying, filling and full of incredible crunch and flavor. This is both heart healthy and keto friendly. What more could you want? :)
Ingredients
- 3/4 lbs Salmon Filets
- 1 Tbsp Teriyaki Sauce
- 1/4 Tbsp Garlic Powder
- 1/4 Tbsp Kosher Salt
- 1/4 Tbsp Ground Black Pepper
- 4 cups Romaine Lettuce Roughly chopped
- 1/2 cup Cherry tomatos Halved
- 1/2 cup Hothouse cucumber Chopped
- 1/4 cup Red Onion Chopped
- 1/4 cup Mild Banana Pepper Rings Chopped
- 1 large Avocado Sliced
- 1/2 cup Feta Cheese Crumbled
- 4 Tbsp Balsamic Vinaigrette Salad Dressing
- 2 Tbsp Olive Oil
Instructions
- Remove Salmon from the fridge. Rub the olive oil all over the filets. Pour teriyaki sauce on the filets and sprinkle them each with the the salt, pepper and garlic powder. Set aside.
- Divide among two large salad bowls or plates the lettuce, tomatoes, cucumber, onion, pepper rings, avocado and feta cheese.
- Heat the olive oil in a heavy skillet over medium heat. Place salmon filets skin side down in skillet and cook for 4 minutes. Flip filets and cook for another 4 minutes. Remove from skillet and carefully remove the skin.
- Dress the salad with the balsamic vinaigrette and place the Salmon on top. Squeeze a little lime juice over the avocado and Salmon. Enjoy!