Pan-Seared Salmon Summer Salad

Ingredients

• 2 (6 oz) salmon fillets
• 4 cups mixed salad greens (spinach and arugula)
• 1 cup crumbled feta cheese
• 1/2 cup kalamata olives, pitted and halved
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Pat salmon fillets dry and season with salt and pepper.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
3. Place salmon fillets skin-side down and cook for 4-5 minutes until crispy, then flip and cook for another 3-4 minutes until cooked through.
4. While salmon cooks, whisk together olive oil, lemon juice, lemon zest, garlic, dill, salt, and pepper to make the dressing.
5. In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, and kalamata olives.
6. Drizzle half of the dressing over the salad and toss gently to combine.
7. Divide salad among four bowls and top with crumbled feta cheese and cooked salmon fillets.
8. Drizzle remaining dressing over the salmon and salad before serving.