Mediterranean salmon salad
Ingredients
For the salmon:
baby potatoes, cut into ½-inch slices
green beans, trimmed
salmon, skinless
olive bar offerings mixed (tomatoes, garlic, olives, peppers etc.)
Extra-virgin olive oil
Sea salt
For the 4-minute egg:
pasture-raised eggs
Ice
For the dressing:
Extra-virgin olive oil
red wine vinegar
lemon, juiced
small garlic head, minced
Sea salt
Freshly ground pepper
Pinch of oregano
For the salad:
spinach, packed
Persian cucumbers
feta, crumbled
avocado, diced
cherry tomatoes
Directions
Step 1
Heat the oven to 375 degrees F. Prepare the parchment paper by folding a large, 30 inch-long piece in half and cutting it into an oval. Place the potatoes and green beans onto one half of the parchment, top with the salmon and olive bar offerings, drizzle with 1 teaspoon olive oil, and season with salt.
Step 2
Fold the parchment paper over the salmon and vegetables. Seal the edges together by folding it closed beginning at one corner, working your way to the other corner making small folds repeatedly. Place the parchment pouch on a rimmed baking sheet. Bake for 10 minutes on the center rack in the oven. Remove the pouch from the oven, open the parchment, and set aside to cool.
Step 3
Make the 4-minute egg: Place eggs in small saucepan and cover with water, allowing 1 inch of water above the eggs. Bring the water to a boil and set a timer for 4 minutes.
Step 4
Once the water comes to a boil, immediately turn off the heat and start the timer. Remove the eggs after the timer goes off and immediately place them in a bowl filled with ice and water. Allow to cool for ten minutes.
Step 5
In a small bowl, place all dressing ingredients and whisk until combined.
Step 6
Top spinach with the potatoes, green beans, olive bar offerings, and salmon. Slice the cucumber and egg and place them on the salad along with the feta, avocado, and tomato. Drizzle with dressing.
