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Marinade/Dressing – Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice, fresh squeezed
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon oregano
• 1 teaspoon Celtic sea salt
• Black pepper to taste

• 2 salmon filets (approx. 1/3 lbs. ea.)

Salad – Ingredients

• 2 cups Romaine lettuce leaves, washed and dried
• 1 medium cucumber, diced
• ½ cup cherry tomatoes, diced
• ¼ red onion, sliced
• 1 avocado, sliced
• ¼ cup raw hemp seeds
• 2 tablespoons green olives, sliced
• Lemon wedges to serve

Instructions

• Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
• Coat the salmon with the marinade. Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking.
• While salmon is cooking, prepare all of the salad ingredients and mix in a large salad bowl.
• Slice salmon and arrange over salad. Drizzle with the remaining UNTOUCHED dressing. Serve with lemon wedges.