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Ingredients
  • Marinade/Dressing:
  • 3 tablespoons (44.36ml) olive oil
  • 2 tablespoons (29.57ml) lemon juice freshly squeezed
  • 1 tablespoon (14.78ml) red wine vinegar (optional)
  • 1 teaspoon (4.2g) Dijon mustard
  • 1 tablespoon (14.17g) fresh dill
  • 1 teaspoon (4.2g)  garlic minced
  • ¼ teaspoon (1.05g) onion powder
  • ½ teaspoon (2.10g)  dried Italian seasoning
  • 1 teaspoon (4.2g)  salt
  • ½ teaspoon (2.1g) pepper to taste
  • 2 (4-6 ounce each) skinless salmon fillets
  • Salad:
  • 4 cups (188g)  Romaine lettuce leaves, washed and dried
  • 1 cup (119g) cucumber quartered
  • 2 cups (400g)  cherry tomatoes halved
  • 1 110g  red onion sliced
  • ½ cup (74.5g) red bell pepper sliced
  • ⅓ cup (60g)  black olives, halved
  • 1 (150g)  avocado, sliced
  • lemon wedges to serve
Steps
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