Salmon Greek Salad (GF, DF)

You totally don't have to use salmon, it was just in my fridge needing to be used. I love throwing this salad together, because I usually have most of these ingredients on hand. Some things are from my garden. Otherwise, its a super simple easy lunch or dinner. 



- Filets of Wild Caught Salmon

- Spinach/Bibb lettuce/Red Leaf Lettuce/ (Insert Your Fave Base Lettuce), chopped

-1/2 cup shredded cabbage

- handful parsley, minced

- 2tbs chopped fresh oregano

-2 tbs fresh chopped dill

-2 tbs fresh chopped mint

- 1/2 cucumber, peeled and chopped

- 1/4 c kalamata olives

-1/4 c greek pepperonicinis chopped

-1/4 cup vegan cheese (I used Sheese Vegan Greek Style)

- 1/4 cup sliced red onions (I love No Crumbs Left Marinated Onions)

- 2 tbs red wine vinegar

- juice from one lemon

- 1/3 cup olive oil 


Pat the salmon dry, you can use skin on if you like a crispy skin! If you are using skin on, add salt to each side. Heat avocado oil or olive oil in a skillet then place salmon skin down for about 4 minutes and flip for another 3. 

For the salad, add all the ingredients together and toss, top with salmon. SUPER easy. 

If you aren't into crispy salmon skin, throw those little fishies in the oven at 350 degrees for about 10 minutes. 


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