Mediterranean Salmon

Recipe Directions

1. For best results, take the salmon out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates.
2. Use scissors to cut open the package of salmon (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the salmon in the pan and sear for 3 and 1/2 minutes.
3. While the salmon is cooking, add the chickpeas (b) and artichokes, red pepper, cucumber, pepperoncini (c) to a mixing bowl. Season with a pinch of salt and pepper. Gently mix with tongs.
4. Next add the parmesan (d) and spinach (e) to the bowl of vegetables. Gently mix again. Pour the greek dressing (f) over everything but do not toss.
5. When the salmon has seared for 3 and 1/2 minutes, use a spatula to flip the fish over and sear on the other side for 1 minute. (If you are preparing 4+ servings, sear the other side for 2 minutes). After searing, place the salmon on a plate lined with paper towel to rest for 1 minute.
6. Toss the salad with the dressing and then spoon the salad on to your serving plates. Place the salmon on top of the salad.