5. Kalamata Olives Salad with Flaked Salmon

Servings: 7

Preparation time: 15 minutes

Cook time: 22 minutes

Ready in: 37 minutes

Ingredients

Kalamata Olives Pasta Salad:

• 1/2 pound gluten-free penne pasta
• 2 teaspoons extra-virgin olive oil
• 1 medium cucumber, peeled, seeded, and diced
• 1 large tomato, seeded and diced
• 1 teaspoon sea salt
• 1/4 cup kalamata olives, pitted and halved
• 1 tablespoon fresh mint leaves, thinly sliced
• 1 teaspoon balsamic vinegar
• Freshly ground black pepper
• 1 ounce feta cheese, thinly sliced

Flaked Salmon:

• 4 (6 ounce) fillets salmon
• 2 tablespoons olive oil
• 2 tablespoons capers
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 slices lemon

Directions

• Cook pasta until al dente, according to package instructions. Drain and place in a large mixing bowl.
• Drizzle pasta with olive oil.
• Combine the cucumber and tomato in another bowl then sprinkle with salt. Let vegetables drain in a colander for at least 10 minutes. Combine mixture with the pasta.
• Add the olives, mint, vinegar, and pepper; toss gently.
• Place a large heavy skillet over medium heat for 3 minutes.
• Brush salmon with olive oil.
• Cook salmon in the skillet over high heat for 3 minutes; season with salt and pepper. Sprinkle salmon with capers. Flip fillets over, and cook for 5 minutes, or until browned and flakes easily with a fork.
• Roughly flake the fillets and gently toss with the salad. Sprinkle feta cheese over the top.