Mediterranean-Inspired Salad w/ Baked Salmon & a Lemon Honey Tahini Dressing

Chef Cody Beverstock I CB Cuisine I Baked Salmon I Mediterranean Salad (Artichokes, Toy Peppers, Kalamata Olives, Wild Mushrooms, Parmesan) I Lemon Honey Tahini Dressing Recipe

Guys this mediterranean-inspired salad is the star of the show with this one, with the baked salmon playing a supporting role. And the dressing has become one of my go-to's (I seem to be putting it on everything lately!) It's quick and easy to throw together, loaded with flavor and low in calories. Give it a go and let me know how you liked it in the comments section below :).

 

Overview

Serves: 2

Prep: 15 min

Cook: 15 min

Total: 30 min

Difficulty: Moderately Easy

Ingredients

2 6 oz Portions Atlantic Salmon

2 c Wild Mushrooms - trimmed, quartered (Maitake, Oyster, Shimeji are my favorites, but whatever you have on hand will work)

1 c Artichoke Hearts - quartered (Whole Foods supplies some fantastic artichoke hearts that are compressed in water and are great quality)

1/2 c Toy Peppers - sliced into 1/4 in rings

1/3 c Kalamata Olives - halved

3 c Oak/Gem Lettuce

1 T Parmesan - grated

1 T Unsalted Butter

1/2 Lemon (Juiced)

2 T Apple Cider Vinegar

1 T Honey

3 T Tahini

1 Garlic Clove

1/2 c Water

3 sprigs Fresh Thyme

2 t Garlic Powder

2 t Onion Powder

1 1/2 T Canola Oil

Salt to taste

Directions

    FOR THE SALAD:

    1. Heat pan over high heat.
    2. Once pan is hot, add 1 T oil. As soon as oil begins to smoke, add mushrooms.
    3. Sauté until tender (about 3 mins).
    4. Add toy peppers, artichoke hearts and kalamata olives.
    5. Turn heat down to low, add butter and 3-4 sprigs of thyme and gently cook for another 2 minutes.
    6. Remove from heat, remove thyme sprigs and place in refrigerator to cool.

    FOR THE SALMON:

    1. Pre-heat oven to 425 F.
    2. Pat salmon dry and season with salt, garlic powder and onion powder.
    3. Bake flesh side up until cooked through, but still slightly opaque in center (7-10 mins).

    FOR THE DRESSING (makes about 1 cup):

    1. Combine lemon juice, apple cider vinegar, honey, water, tahini and garlic clove in blender and blend until smooth.
    2. Adjust seasoning with salt to taste.

    TO PLATE:

    1. Place lettuce in a bowl and toss w/ dressing and a pinch of salt.
    2. To create a layered salad: Place alternating oak and gem lettuces in your hand and place on plate. Place vegetable mixture on greens, then repeat 2 more timex (will create a 3-layer salad).
    3. Place salmon next to salad and finish with a grating of Parmesan cheese.

    Enjoy!

     
    Healthy Eating, Gluten Free, Dinner, LunchCody BeverstockCB Cuisinehealthy, gluten free, salmon, salad, artichokes, peppers, mushrooms, tahini, dressing, lemon, honeyComment