There are few things I love more than quick and easy salmon dinners. A thawed piece of salmon broils in the oven in only 8 minutes! Even on my fastest days I can’t top an eight minute meal. While the salmon cooks, you can whip up the caprese part of the salad. I gave this particular caprese a bit of a twist by amping up the herbs and throwing in basically everything I have growing outside.
Salmon Caprese Salad with Cucumber and Herbs:
two salmon filets – fresh or frozen but thawed completely
1 medium cucumber diced
1 cup cherry tomatoes sliced in half
1 ball fresh mozzarella cubed
a few handfuls each of basil, parsley, oregano, thyme, dill, and mint (if you don’t care for the flavors of any of these simply leave them out. fresh herbs can be very strong!) – chop them all up
3 cloves of crushed garlic, + 2 more
a handful of sugar snap peas sliced in half or in thirds depending on size
1/4 cup olive oil
salt and pepper
Preheat the broiler. Brush salmon flites with olive oil then spread one clove of crushed garlic onto the top of each filet. Sprinkle with salt and pepper. Place on a baking stone and broil for 8 minutes or until salmon easily flakes with a fork.
While salmon cooks, combine cucumbers with snap peas, tomatoes, mozzarella, herbs, garlic, salt and pepper. Drizzle with olive oil and toss gently together.
Put salmon on top of salad, add a squeeze of lemon juice if you like citrus, and serve immediately.
I could seriously eat this every day. So good!
P.S. this salad is delicious all on it’s own! The whole thing keeps so well in the fridge and is great to pull out for lunch.