Mediterranean Salmon
| PREPARATION TIME | 20 MINS |
| SERVES | 4 PEOPLE |
| DIETS | KETO, LOW CARB, GLUTEN-FREE |
INGREDIENTS
SALMON
- 4×5-6 oz Bakkafrost salmon fillets
- 2 tbsp fresh oregano, chopped
- 3 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- (Kosher) salt, black pepper
TOPPER
- 1 cup cherry tomatoes, halved
- ⅔ cup green olives, pitted and halved
- ½ cucumber, diced
- ¼ cup fresh chopped parsley
- 3 tbsp fresh basil, chopped
- ½ cup crumbled feta cheese
- Olive oil
- Kosher salt, black pepper
INSTRUCTIONS
STEP 1
Add the salmon fillets to a medium sized mixing bowl. Sprinkle evenly with oregano, garlic, olive oil and lemon juice. Mix together so the salmon fillets are fully coated. Sprinkle with (Kosher) salt and pepper on both sides.
STEP 2
Heat a large cast-iron skillet over medium-high heat. Drizzle olive oil then when hot, add the salmon – skin side down – and cook for 5 minutes. Gently flip the salmon and cook for an additional 2-3 minutes on the other side.
STEP 3
While the salmon is cooking, add the cherry tomatoes, green California ripe olives, cucumber, parsley, basil, feta cheese, a drizzle of olive oil and season to taste with kosher salt and cracked black pepper. Mix together and set aside to top salmon.
STEP 4
Transfer salmon to a serving platter and top evenly with Mediterranean topper.
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