I had my neighbours over for dinner the other night wtih Mediterranean Salmon with Cheesy Herb Risoni and we had one piece left over. I was so glad no one else grabbed it because I had my eye on it for lunch the following day.
I didn't want to over complicate things. The John West salmon had already been marinated in a delicious garlic, tomato and bell pepper (capsicum) sauce. I cut the salmon into bite sized pieces and tossed through some baby spinach leaves, stuffed olives, cherry tomatoes, char grilled capscium and eggplant and topped with some shaved parmesan. A simple dressing of balsamic vinegar, garlic and olive oil and that was lunch. I savoured every mouthful. Sometimes the simple things in life are the best.
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