Servings: Serves 2
Prep Time: 5 minutes
Cook Time: 10 minutes
2 (6 ounce) salmon filets, skinned (1 ½ inches thick)
4 big handfuls baby arugula or spinach
1 cup cherry tomatoes, sliced in half
¼ cup slivered almonds
¼ cup crumbled feta cheese
Juice of half a lemon
1 tablespoon olive oil
kosher salt and freshly ground black pepper
Adjust broiler pan to 4-6 inches below broiler. Heat broiler on high for 5 minutes.
Season the salmon on both sides with salt and pepper. Place the salmon on the hot broiler pan and place under the broiler. Broil for 8 to 10 minutes, until browned and fully cooked through.
While the salmon is broiling, add the greens to a large bowl along with the cherry tomatoes, almonds, and feta cheese. Drizzle with lemon juice, olive oil, and season with salt and pepper. Toss all together. Divide the salad among 2 large plates.
Check on salmon, if cooked through and golden brown, top salad with broiled salmon. Dig in!
Recipe Courtesy of The Paula Deen Test Kitchen