Mediterranean Whipped Feta Salmon with Olive-Herb Crumble & Lemon-Garlic Zucchini Ribbons

Ingredients

• 2 count Salmon fillets
• 2 tbsp Olive oil
• 2 medium Zucchini
• 1 count Lemon
• 2 cloves Garlic
• 4 oz Feta cheese
• 2 tbsp Cream cheese
• 0.25 cup Kalamata olives
• 2 tbsp Fresh dill
• 2 tbsp Fresh parsley
• 0.5 tsp Dried oregano
• 1 tbsp Almonds
• to taste Black pepper
• to taste Sea salt

Instructions

1. Prepare Zucchini: Using a vegetable peeler or mandoline, create thin ribbons from the zucchini. Set aside.
2. Make Whipped Feta: In a food processor, combine feta cheese and softened cream cheese. Process until smooth and creamy, scraping down sides as needed. If too thick, add 1-2 tsp water or olive oil. Season with a pinch of black pepper. Set aside.
3. Prepare Olive-Herb Crumble: In a small bowl, combine finely chopped Kalamata olives, fresh dill, fresh parsley, dried oregano, and toasted almonds (if using). Mix well.
4. Sear Salmon: Pat salmon fillets dry with paper towels. Season lightly with salt and pepper. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down (if applicable) and sear for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes, or until cooked to your desired doneness. Remove salmon from skillet and set aside.
5. Cook Zucchini Ribbons: In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant. Add zucchini ribbons and cook for 2-3 minutes, tossing frequently, until slightly softened but still with a bite. Squeeze half a lemon over the zucchini and season with a pinch of salt and pepper.
6. Assemble & Serve: Divide the lemon-garlic zucchini ribbons between two plates. Top each with a seared salmon fillet. Dollop a generous amount of whipped feta alongside or on top of the salmon. Sprinkle the olive-herb crumble over the salmon and whipped feta. Garnish with an extra lemon wedge if desired.

Nutrition (per serving)