A yummy bowl that comes together quickly. And you get your veggies in too!
8oz/ 250g salmon filet
1 teaspoon basil, dry
1/2 teaspoon crushed red pepper
2 garlic cloves, minced and divided
1 cup broccoli florets
2 tablespoons olive oil, divided
2/3 cup purple cabbage, chopped
1 tablespoon lemon juice
1 cup lettuce, chopped
handful basil leaves
¼ cup feta, crumbled
10 olives, pitted
Rub the salmon with the dried basil, crushed red pepper flakes, and 1 clove garlic. Let it sit like that for a few minutes while you're making the broccoli and the salad.
For the salad, chop the cabbage and massage it in a bowl with the lemon juice. Then add the lettuce, basil, olive oil, feta cheese and 1 clove of minced garlic. Mix everything well together and add salt and pepper if needed (taste first).
For the broccoli, chop the florets and stir them for 2 minutes in a non-stick pan with 1 tablespoon olive oil. Turn off the heat and cover with a lid for a few minutes.
Remove broccoli and add the salmon to the same pan. Cook it at medium/medium high and covered with a lid, flipping half-way through. You can use whole salmon filets or cut into smaller pieces. Cook 6-7 minutes.
Layer with salad, then olives, broccoli and salmon.
Yield: 2 servings