Calories
338 kcal
Protein
17 g
Fat
11 g
Carbohydrates
40 g
Heat the grill to moderate-high heat. Meanwhile, drizzle the salmon with the juice of half a lemon and sprinkle it generously with salt and ground black pepper, and let it marinate for 15 minutes.
Cook the pasta in lightly salted boiling water according to the package instructions, then drain the water and put the pasta in a bowl. Drizzle it with olive oil and let it cool.
To prepare the salad dressing, mix the juice of half a lemon with the lemon zest, white wine vinegar, chopped shallots, tarragon and whisk together. Gradually stir in the extra virgin olive oil until the dressing is smooth. Add some salt and pepper to your taste.
Grease the grill grate with vegetable oil, then grill the salmon, turning once, until it is cooked through, which takes 6 to 8 minutes. Transfer the salmon to a cutting board and let it rest for 5 minutes.
Rinse the vegetables and lettuce thoroughly. Cut the tomatoes in half, coarsely chop the lettuce, and cut the red onion into half rings. Combine the pasta, vegetables, lettuce, salmon, and green olives, then add the dressing and mix everything thoroughly. Finally, sprinkle with sesame seeds and garnish with a few slices of lemon.
Don’t skip the marinating salmon step, as it helps to infuse the salmon with flavor and ensure it stays moist and tender when grilling.
This recipe is very versatile, so feel free to add or substitute ingredients to suit your taste. You could add some roasted red peppers, artichoke hearts, or feta cheese for extra flavor and texture.
Bon Appetit!
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