Paprika Salmon & Greek Salad Bowl

Serves4

Prep time15 min

Cook time10 min

Ingredients

4 Skin On Salmon Portions

2 tbs olive oil

2 tsp smoked paprika

1 tsp dried oregano

2 tbs mint, finely chopped

1x 250g pkt microwavable white basmati rice (for a post workout meal add rice else leave out)

350 g cherry tomatoes, coarsely chopped

2 Lebanese cucumbers, chopped

1 175g pkt Coles Mini Vine Capsicums, seeded, thinly sliced

½ cup kalamata olives

80 g 1 red onion, thinly sliced

100 g fetta, crumbled

1 lemon, rind finely grated, juiced

¼ cup olive oil, extra 60 ml

Method

Combine the salmon, oil, paprika, oregano and half the mint in a large bowl. Season.Heat a large frying pan over medium-high heat. Cook the salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.Heat rice following packet directions. Divide among serving bowls. Top with the salmon. Combine tomato, cucumber, capsicum, olives, onion, fetta and remaining mint in a large bowl. Divide the salad among the bowls. Drizzle with lemon juice and extra oil. Sprinkle with lemon rind.