Grilled Salmon & Cucumber, Fresh Herb & Feta Salad

4 (6 ounce) skinless salmon fillets

1 tablespoon salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)

¾ teaspoon kosher salt, divided

3 tablespoons finely chopped red onion (from 1 small onion)

3 tablespoons olive oil

2 tablespoons fresh lemon juice (from 1 small lemon)

1 teaspoon Dijon mustard

6 cups chopped romaine lettuce hearts (from 2 hearts) (from about 12 ounces whole lettuce)

2 cups halved cherry tomatoes

2 (7 ounce) Persian cucumbers, sliced (1 1/2 cups)

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh dill

1 ounce feta cheese, crumbled (about 1/4 cup)

2 tablespoons chopped

Directions

Step 1

Preheat a grill or grill pan to medium-high (400 degrees F to 450 degrees F). Pat fish dry with paper towels; sprinkle evenly with seasoning blend and 1/2 teaspoon of the salt. Place fish, flat sides up, on oiled grates; grill, covered, 4 minutes. Using a spatula, turn fish 90 degrees; grill, covered, 1 minute. Turn fish over; grill, covered, until desired degree of doneness, 3 to 4 minutes for medium. Remove from grill; cover with aluminum foil to keep warm.
Step 2

Whisk together onion, oil, lemon juice, Dijon and remaining 1/4 teaspoon salt in a large bowl. Add lettuce, tomatoes, cucumbers, basil and dill; toss to coat. Divide salad mixture evenly among 4 plates; top with fish, cheese and pistachios

How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG