2 – six ounce salmon filets
salt and pepper to taste
1 teaspoon garlic, crushed
1 teaspoon shallots, fine chopped
Combine salt, pepper, garlic and shallots. Press salmon filets into spice mixture.
In a non-stick pan over medium-high heat, cook the seasoned salmon for two minutes per side. Set aside.
2 tablespoons olive oil
2 tablespoons red wine vinegar
juice of ½ lemon
1 tablespoon fresh parsley, chopped
pinch of sea salt
pinch of fresh cracked black pepper
Thoroughly combine dressing ingredients and toss with salad ingredients (listed below) and salmon. The salmon filets should break apart during tossing. Note: The salmon should be hot when tossing with dressing and greens.
4 cups romaine lettuce, cut in 1” pieces
½ cup pear tomatoes cut in half
2 tablespoons red onion, chopped
1 tablespoon capers, whole
¼ cup asparagus, blanched
¼ cup feta cheese, in small pieces