By: Our friends at INFRA

30 Minutes | Serves 4 | Gluten-Free

INGREDIENTS

2 pounds salmon fillet

1/4 cup smoked paprika

1 teaspoon sea salt

1 teaspoon ground cumin

1/4 cup olive oil

Salad: 

1/2 pint cherry tomatoes, quartered

2 Persian cucumbers, diced

1/2 cup crumbled feta

1 15-ounce can cannellini beans, drained and rinsed

1/2 small red onion, julienned

Dressing:

1 tablespoon olive oil

1 tablespoon tahini

1 tablespoon lemon juice

1 larger garlic clove, minced

1/2 teaspoon dried oregano

1/4 teaspoon sea salt

Garnish & serving: 

2 cups pea shoots

1 cup prepared tzatziki

 

DIRECTIONS

  1. Preheat the oven to 350 degrees. Place the salmon skin side down on a parchment-lined baking sheet. Combine the paprika, salt, and cumin. Rub the salmon with the spice mix, then drizzle on the oil. Bake for 20 minutes or until the internal temperature reaches 145 degrees.
  2. Meanwhile, in a serving bowl, prepare the salad by tossing together tomatoes, cucumbers, feta, beans, and red onion. Whisk together dressing ingredients until well blended, then toss with salad. Adjust seasoning to taste.
  3. Place salmon on a platter and spoon dress salad over salmon. Garnish with pea shoots and serve with tzatziki sauce.

 

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