Ingredients | Serves 2
2 Tbsp olive oil, divided
2 6-oz salmon fillets, skin on
Humble & Frank LEMON BUTTER GARLIC SAUCE & MARINADE
½ cup chopped cherry tomatoes
2 mini cucumbers, sliced
2 Tbsp sliced kalamata olives
3 oz feta cheese, crumbled
2 Tbsp minced fresh oregano
1 Tbsp lemon juice
3 cups cooked short grain brown or white rice, hot
½ small red onion, thinly sliced
Heat oven to 450°.
Heat a large ovenproof skillet or cast iron pan over medium-high heat. Season the salmon fillets with salt and pepper. Once pan is hot, add 1 Tbsp oil then gently lower salmon, skin side down, into pan. Cook until skin is crispy, about 7 minutes. Brush salmon with about a tablespoon of LEMON BUTTER GARLIC SAUCE, then place pan in oven and cook until salmon is cooked through, 2-3 minutes. Remove from oven and set aside.
In the meantime, heat the remainder of the LEMON BUTTER GARLIC SAUCE in a small saucepan over low heat. Cover and set aside to keep warm.
Toss the tomatoes, cucumbers, olives, feta and oregano with the remaining olive oil and lemon juice. Season with salt and pepper.
Divide the rice between two bowls and top with the tomato mixture. Top with salmon and red onions. Drizzle with LEMON BUTTER GARLIC SAUCE and serve.