Servings: 2 Salmon is a Mediterranean favorite that’s loaded with omega-3s, protein, and vitamin B12. The key to any flavorful fish is the marinade or rub. Here we use dried basil for some zest, crushed red pepper for a kick, and garlic for a familiar Greek flavor. If you feel like channeling your inner Greek, top with a dollop of tzatziki! INGREDIENTS 1 teaspoon dried basil½ teaspoon crushed red pepper flakes2 garlic cloves, minced, divided8-ounce salmon fillet⅔ cup chopped purple cabbage1 tablespoon lemon juice1 cup chopped lettuce¼ cup crumbled feta cheeseHandful of fresh basil3 tablespoons extra-virgin olive oil, divided1 cup broccoli florets½ cup pitted and sliced olives2 tablespoons hummus INSTRUCTIONS 1. Combine the dried basil, crushed red pepper flakes, and half the garlic in a medium bowl, then add the salmon. 2. Massage the herb mixture into the salmon and set aside for 10–15 minutes. 3. Combine the cabbage and lemon juice in a medium bowl, mixing well. Add the lettuce, feta, basil, the remaining garlic, and 1 tablespoon of the olive oil, tossing to combine. 4. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the broccoli and cook for 2 minutes, or until softened. Turn the heat off, place a lid on the skillet, and let the broccoli sit for 5 minutes, then transfer the broccoli to a bowl. 5. Heat the remaining 1 tablespoon of olive oil in the now-empty skillet over medium-high heat. Add the salmon and cook for 3–4 minutes per side, until golden. 6. Divide the cabbage and lettuce mixture between two serving bowls. Top with the broccoli, salmon, olives, and hummus. Serve and enjoy! NUTRITION • per one serving • Calories 386 Total Fat 26.2 g 40%Saturated Fat 6 g 30%Polyunsaturated Fat 3 g —Monounsaturated Fat 14 g —Trans Fat 0.045 g —Cholesterol 69 mg 18%Sodium 521 mg 22%Total Carbohydrates 9.8 g 23%Dietary Fiber 3 g 12%Total Sugars 3 g —Protein 28.7 g 57%Vitamin A 512 mcg 47%Vitamin C 27.9 mcg 47%Vitamin D 12 mcg 83%Potassium 690 mg 15%Calcium 186 mg 19%Iron 2.73 mg 15% This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here