What’s your favourite thing about summer holidays?

 Mine is that time of the day when you come off the beach at 12pm (the sun makes me hungry so always an early start…), perch yourself onto a chair overlooking the sea and dive into the freshest and lightest of summer dishes…possibly joined by a glass of rosé if you’re feeling generous. That’s exactly what I wanted to re-create with this healthy greek salmon and cucumber salad. Maybe I was feeling nostalgic or simply craving a moreish and summery plate of food, but either way, I am so happy with how this recipe has turned out!

The soft, pink salmon just melts away in the mouth with a deliciously creamy (and healthy!) fresh raw salad. The pomegranate brings the whole dish together with crunchy bursts of sweet flavour that takes it to an entirely new level. It’s easy to fall into simple chicken salads when you want something light but this greek salmon dish takes under 20 minutes to put together and will impress friends and family, as well as yourself! Hope you enjoy and tag me in your creations! @LeanLivingGirl xx

Greek Salmon with Cucumber and Dill salad

 

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Prep time

10 mins

Cook time

8 mins

Total time

18 mins

 

Greek Salmon with Cucumber and Dill salad

Author: Lean Living Girl

Recipe type: Salads

Serves: 2 Servings

Ingredients

Greek Salmon:

• 2 organic salmon fillets (150g each)
• 1 Tbs extra virgin olive oil
• 1 Tsp dried oregano
• Juice of ½ lime
• Pinch of sea salt and crushed black pepper
• Handful of fresh pomegranate seeds
• 1 tbs coconut oil to cook salmon

Cucumber & Dill salad:

• 2 medium sized cucumbers
• 4 small radishes
• 2 Tbs greek yoghurt
• 1 Tbs chopped fresh dill
• Juice of ½ lime
• Salt and pepper to taste

Instructions

1. Place the salmon fillets in a bowl with all the other ingredients, except the pomegranate seeds and coconut oil and mix well, set aside.
2. Prepare the salad by finely slicing the cucumber and radishes lengthways. To get the perfect thin slices, use a mandoline.
3. Place the sliced cucumber in a colander to drain off excess water and then combine with the radishes, greek yoghurt, lime juice, dill and seasoning in a bowl.
4. Place a pan on a med-high heat with a tbs of coconut oil and leave for 2 minutes to heat up. Add the salmon fillet and cook for 3-4 minutes on both sides until just pink in the middle. If you prefer your salmon ”˜well-done’ then cook for a little longer.
5. Spoon the cucumber and radish salad into a dish and top with the salmon. Sprinkle over pomegranate seeds and serve warm or cold.

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