Mediterranean Salmon Salad

Seasoned filet of salmon (grilled or sautéed) and placed on fresh shredded romaine lettuce with sundried tomatoes, broccoli florets, kalamata olives, feta cheese, French cucumber and orzo. Prepared with Litehouse® Romano Caesar dressing.

Cuisine: Greek • Family Casual • Seafood • Salad


Roasted Broccoli Procedure
1 lbsBroccoli
Salad Build
1 ea4oz Salmon Fillet
5 ozRomaine Shredded
2 ozSundried Tomato
1 ozKalamata Olive
1 ozFeta Crumbled
1 ozFrench Cucumber Diced
3 ozOrzo Cooked
3 ozRoasted Broccoli


Roasted Broccoli Procedures: Toss the broccoli in the rosemary balsamic dressing and roast in oven 375° F for 15 minutes or until lightly roasted. Serve the broccoli cold on the salad.Salmon Procedures: Season the salmon with salt and pepper. Heat up olive oil in sauté pan on MEDIUM-HIGH HEAT. Cook salmon 2 minutes on each side. Remove salmon from pan and finish off in oven at 350° F for 5 minutes.
Place the romaine in the center of the plate.
Place the salmon on top of the lettuce. In the stainless steel bowl, toss the sundried tomatoes, kalamata olive, feta, cucumber, and orzo. Place the vegetable mixture on top of the salmon. Drizzle the dressing across the center of the salmon and salad base.

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