Watermelon Feta Salmon Salad

So I just finished week 5 of Transform 20 of Beachbody, and I feel pretty incredible! But more so than anything, I’ve really tried to focus on nutrition. When we opened our first restaurant Eggs Up Grill (Killian), I gained 10 pounds taste testing everything on the menu! Before that, I ate 90/10 vegan, and my body was not use to all the gluten, cheese, and blueberry muffins I was consuming! We have such great breakfast and brunch food, but now that we are in quarantine because of the Coronavirus, we are forced to cook to stay indoors and away from our beloved restaurant (outside of take out orders). So now that I am forced to cook more, I am loving making healthier meals! If you’re needing some recipes, make sure you follow along on my Instagram stories. And subscribe to our newsletter!

So here is one of my faves!

INGREDIENTS:

2 servings of 3-4 ounces of fresh salmon (My husband got a ton from Fresh Market, and I cut them into 3-4 ounces to freeze)
butter or olive oil
Shredded Lettuce or Romaine Lettuce
2-3 Cups of Diced Watermelon
1/2 Cup of Feta Cheese
Fresh Basil (cut up finely for salmon, and some extra just diced for salad)
1 lemon (cut in half)
garlic salt
seasoning salt

My Daughter tries to steal a shrimp! Hahaha

Directions:

Heat grill. In bowl, add oil, finely chopped fresh basil, and 1 squeeze of half of a lemon. Add salt, pepper, seasoning salt, garlic salt. Then coat salmon in mixture on both sides. Put salmon on grill skin side down. Then some of leftover mixture on salmon. Put a slice of lemon on top. Cook to desired pinkness. I like mine well done so I cook mine 5-6 minutes on each side! Then I take off the salmon skin with a knife. Add season that side again. Put to the side. Add lettuce, watermelon slices, feta cheese, fresh basil to bowl. Add cooked salmon to salad. Then add extra virgin olive oil and 1/2 of squeeze of other side of lemon to salad. Enjoy!

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Until next time friend,

Shelly