A refreshing mix of crisp greens, juicy tomatoes, onion, and sprouts with seared salmon and a spicy pepperoncini dressing. Fresh, healthy, and delicious, this summer salad is bound to please!
Ingredients
Spicy Pepperoncini Salad Dressing:
- 4 pepperoncini peppers de-stemmed, rough chopped
- 2 tbsp brine from pepperoncini jar
- 2 tbsp full fat greek yogurt
- 2 tbsp olive oil
- 2 tbsp water
- ½ tsp kosher salt
- ¼ tsp fresh ground black pepper
Seared Salmon:
- 1 tbsp olive oil
- 2, 6 oz salmon filets
- 2 tsp italian seasoning
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cayenne
- 1 tsp kosher salt
Salad Assembly:
- 1 small head romaine lettuce chopped (~6 cups)
- 1 cup baby spinach
- 1 cup fresh arugula
- 1 cup cherry tomatoes cut in half
- 1 cup persian cucumbers cut into half moons (~2 mini cucumbers)
- ½ cup freshly shaved parmesan
- ½ cup red onion thinly sliced (~ ½ small red onion)
- ½ cup pepperoncini thinly sliced & drained
Instructions
Spicy Pepperoncini Salad Dressing:
- Blend all ingredients with a handheld blender until smooth. Set aside.
Seared Salmon
- Preheat a cast iron skillet to medium and add 1 tbsp olive oil.
- Pat dry the filets with a paper towel and set aside.
- In a small bowl, whisk together Italian seasoning, garlic powder, smoked paprika, cayenne, and kosher salt.
- Sprinkle all sides of salmon filet with seasoning and use your hands to gently rub into filets.
- Add the filets to the hot cast iron skillet, flesh side down, and cover the pan. Cook undisturbed for 4-6 minutes until browned, then flip over and cook for an additional 4-5 minutes until cooked through. Remove from the pan and set aside.
Salad Assembly
- To a large bowl, add chopped romaine, spinach, and fresh arugula. Add desired amount of dressing and use salad tongs to mix to combine.
- Top dressed salad greens with remaining toppings: sliced cherry tomatoes, cucumber, shaved parmesan, red onion, sliced pepperoncini, and microgreens. Add seared salmon (I like to use a fork to flake the salmon into big pieces), and top with additional dressing to taste. Serve immediately and enjoy!
Notes
For the dressing - I like using Fage 5% Greek yogurt. Sub a dairy-free yogurt to keep the recipe dairy-free.
Leave off the salmon for a vegetarian-friendly salad, or serve on the side and let people serve themselves.
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