Greek-Style Grilled Salmon and Omelette

Ingredients

• 4 salmon fillets (6 ounces each, skin removed), allow to come to room temperature
• 4 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped kalamata olives
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 sprigs fresh oregano, chopped
• Salt and pepper, to taste
• 1 cup mixed greens
• 1 tablespoon unsalted butter, softened

Method

1. 1Preheat the grill to medium-high heat (400°F/200°C); line a tray with paper towels, ready for the fish.
2. 2Season the salmon with salt, pepper, and oregano; brush the grill grates with olive oil, ensuring they're well greased.
3. 3Grill the salmon for 4-5 minutes per side, until it reaches an internal temperature of 145°F (63°C); remove and set aside, tenting with foil to keep warm.
4. 4In a small bowl, whisk together the eggs, feta cheese, and a pinch of salt and pepper; the mixture should be smooth and creamy.
5. 5Heat the butter in a small non-stick skillet over medium heat; once melted, add the chopped garlic and cook, stirring constantly, for 1-2 minutes until fragrant.
6. 6In a separate pan, pour in the egg mixture; cook until the edges start to set, about 30 seconds.
7. 7Use a spatula to gently fold the omelette in thirds, creating soft, pillowy folds.
8. 8Slide the omelette onto a plate; top with grilled salmon, a spoonful of mixed greens, and a sprinkle of chopped olives.
9. 9Drizzle the lemon juice over the top and serve immediately.

Nutrition per serving