Ingredients
1tbspolive oil
1tbsplemon juice
1lbfresh Atlantic salmonfileted and seasoned with salt and pepper
1cupcucumberchopped
1breadday old bread preferably sourdough, cubed
3ozfeta cheesein water
1containerheirloom tomatohalved
½ fennel bulbchopped
romaine lettuceoptional
fennel frondfor garnish, optional
vinaigrettestore-bought
salt to taste
pepperto taste
Preparation
Set the oven to 425 degrees F.
Drizzle salmon filets with olive oil and lemon juice and roast on a sprayed sheet pan, 4 to 6 minutes per inch of salmon.
Once salmon has about 5 minutes left, place bread cubes on a sheet pan and drizzle in olive oil. Place in the oven and cook for 5 minutes.
Take out your salmon when it looks flaky, and your croutons when they look browned and crisp.
Start to assemble your salad. Place a handful of romaine on a plate, followed by cucumbers, tomatoes, and fennel.
Sprinkle feta cheese on top, followed by a salmon filet.
Top with croutons, garnish with fennel fronds, and serve dressed with vinaigrette of choice.
Enjoy!
