Ingredients
Equipment
Method
- Allow the salmon fillets to sit at room temperature for 15 minutes before cooking. Once ready, pat salmon fillets dry and season with salt and pepper. Using a skillet or fry pan, heat olive oil over medium-high heat, place salmon fillet skin side down and sear for 5-6 minutes, turn over and cook another 3 minutes. Transfer to plate, squeeze with lemon juice and cover with foil.
- In a small bowl or jar, mix together Greek yogurt, olive oil, lemon juice, fresh dill, salt and pepper. Set aside.
- Place the salad greens, sliced radishes, red onion, pepper, cucumber, raspberries and gently toss and add the salmon. Two options: first add the dressing over the salad ingredients with the salmon and gently toss and place on serving dishes. Then top with raspberries, feta and herbs. The second option is to add salad ingredients with the salmon on the serving dishes, then add the dressing the same time as the raspberries, feta and herbs. My preference is to add the dressing once the salad is on the serving dishes, that way I have more control as to how much I want.
- Top with raspberries, feta, dill and parsley. Enjoy!!
Nutrition
Notes
A