Instructions
Step 1. Pat the salmon dry with paper towels and season with paprika, salt, and black pepper.
Step 2. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Step 3. Add the minced garlic and cook for 30 seconds until fragrant.
Step 4. Place the salmon in the skillet and cook for 4 to 5 minutes per side, or until golden brown and cooked through.
Step 5. Remove the salmon from the skillet and allow it to rest for 2 minutes.
Step 6. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper to make the dressing.
Step 7. Arrange the chopped romaine lettuce in a large serving bowl or plate.
Step 8. Add the cucumber slices and cherry tomatoes evenly over the lettuce.
Step 9. Drizzle the dressing over the salad and toss lightly if desired.
Step 10. Place the cooked salmon on top of the salad.
Step 11. Sprinkle with grated Parmesan cheese before serving.
Step 12. Serve immediately and enjoy.
Storage and Reheating Tips
Store the salmon, salad vegetables, and dressing separately in airtight containers in the refrigerator for up to 3 days.
Keep the dressing separate until ready to serve to prevent the lettuce from becoming soggy.
Reheat the salmon gently in a skillet over low heat or in a 325°F (165°C) oven until warmed through.
The salad vegetables are best enjoyed fresh and should not be frozen.
Leftover salmon can also be served cold over the salad for a quick meal the next day.
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