what are we having for dinner?

We’re going Greek!

After several weeks of travel and attending weddings and dinners, it’s time for a healthy meal!  Salmon is my favorite, and anything with kalamata olives makes me happy as well.  Feel free to go crazy and sprinkle some feta cheese atop the salmon if you desire! And visually, you can’t get more colorful than this meal I don’t think!?

Mediterranean Salmon 

with Cauliflower “rice”

Greek Salad

Mediterranean Salmon with Cauliflower “rice”

(Adapted from Health.com)

Makes 2-4 servings

1/4 tsp sea salt

1/4 tsp freshly cracked black pepper

2-4 (6-ounce) salmon fillets

Cooking spray such as PAM or parchment paper

2 cups grape tomatoes, halved

1/2 cup finely chopped zucchini

2 TBSP capers, undrained

1 TBSP extra virgin olive oil

1/2 cup kalamata olives, sliced

Salt and pepper the fish. Place filets in a single layer on a baking dish or pan coated with cooking spray or atop parchment paper.

Combine tomatoes and remaining ingredients in a bowl.

Spoon mixture over fish. Bake at 425 degrees F for 20-22 minutes (or until fish is cooked and flaky).

 

Serve salmon filets atop cauliflower rice that’s been sautéed in a bit of extra virgin olive oil to your desired taste.

Greek Salad

(adapted from Ree Drummond)

1 head romaine lettuce, chopped

3-4 whole ripe tomatoes, cut into wedges

1 whole English (hot house) cucumber, diced

1/2 whole red onion, sliced very thin (optional)

30 whole pitted kalamata olives, cut in half lengthwise, plus 6 olives, chopped fine

6 oz crumbled feta cheese

Fresh parsley leaves, roughly chopped

1/4 cup extra virgin olive oil

2 TBSP red wine vinegar

1 tsp sugar

1 clove garlic, minced

Salt and freshly ground black pepper

Lemon juice (to add at the end)

Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices (if using), halved olives, half the feta and some parsley to a large bowl.

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