Lemon Herbed Salmon with Feta Salad
Stacey Hawkins
4
15 minutes
20 minutes
253
Main Dish
If you're on the hunt for a sensational yet effortless low carb recipe that will impress both your taste buds and your guests, look no further than Feta and Herb Crusted Salmon. This delectable dish combines the richness of feta cheese, the freshness of herbs, and the succulence of salmon in a harmonious medley of flavors.
One of the best aspects of this recipe is its ease of preparation. With just a handful of ingredients and minimal effort, you can create a restaurant-worthy, FLAVOR BURSTING dish right in your own kitchen!
Happy Cooking!
Stacey
Ingredients
24 ounces wild caught salmon (skin included)
Juice of 1 lemon + the zest
¼ tsp Stacey Hawkins Dash of Desperation Seasoning
2 C English or Persian Cucumbers, diced
1½ C grape tomatoes, diced
½ C scallions or red onions, sliced fine
4 T feta cheese, crumbled
1 tsp Stacey Hawkins Mediterranean Seasoning
Pinch Stacey Hawkins Cyprian Sea Salt
1 t apple cider or red wine vinegar
10 Kalamata olives, sliced
Directions
Make the lemon sauce by combining juice, zest and a pinch of Mediterranean Seasoning together in a small bowl.
Preheat oven to 350° F. Spray a baking sheet with nonstick cooking spray and place the salmon in the middle of the sheet.
Brush the lemon sauce on the fish and sprinkle with Dash of Desperation Seasoning. Bake for 12-15 minutes until salmon reaches 140° F as verified with a meat thermometer. (This will produce medium-rare salmon. For medium to well, increase cooking time by approximately 5 and 10 minutes respectively)
While salmon is cooking, prepare the salad by combining all remaining ingredients in a large bowl and tossing to coat. Refrigerate while waiting for salmon to finish cooking.
When salmon is finished, cut into 4 equal size portions and place ¼ of the salad on top of the salmon. Enjoy!
