@waseem08817: Garlic Salmon with Mediterranean Feta Salad & Jammy Eggs 🍣🥗 This fresh, protein-packed plate brings together juicy golden salmon, creamy jammy eggs, a crunchy Mediterranean-style spinach salad, salty feta, and briny olives. Fresh, filling, and seriously delicious. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 6 oz (170 g) salmon fillet 2 large eggs 2 cups baby spinach ½ cucumber, chopped ½ cup cherry tomatoes, halved ¼ small red onion, thinly sliced ⅓ cup crumbled feta cheese ¼ cup Kalamata olives 1 tbsp olive oil 1 tbsp fresh lemon juice 1 garlic clove, minced ½ tsp dried oregano ¼ tsp paprika Salt, to taste Freshly cracked black pepper, to taste 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 Season the salmon: Pat the salmon dry and season with salt, black pepper, paprika, oregano, and minced garlic. Cook that salmon: Heat half the olive oil in a skillet over medium-high heat. Add the salmon and cook for 4–5 minutes on the first side, then flip and cook another 3–4 minutes until golden outside and moist and flaky inside. Make the jammy eggs: Lower the eggs into gently boiling water and cook for 7–8 minutes. Transfer to cold water, peel, and cut in half. Season the yolks with black pepper and oregano. Build the salad: Toss baby spinach with chunky cucumber, halved cherry tomatoes, thin red onion, and most of the crumbled feta. Dress it up: Drizzle the salad with the remaining olive oil and fresh lemon juice. Add a pinch of oregano, salt, and pepper, then gently toss. Build the plate: Fill the left and lower portion of a large white plate with the spinach-feta salad. Place the salmon fillet along the right side, arrange the four jammy egg halves across the upper center, and add a small cluster of Kalamata olives at the top. Finish it up: Scatter the remaining feta over the salad and give the salmon a squeeze of lemon. Dig in while that salmon is still warm!

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Thursday 27 August 2026 13:16:13 GMT