Tortellini Greek Salad with Maple Lemon Dijon Salmon

This Greek-inspired meal features a salad made with tortellini, sun-dried tomatoes, artichokes, olives, cherry tomato, cucumber, zucchini, arugula, and peppers, tossed with tangy dressing and served alongside maple lemon Dijon salmon. 

Serves 4.


Maple Lemon Dijon Salmon

1 lb (454 grams) wild salmon filets
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 tablespoon extra virgin olive oil
1 tablespoon tamari or soy sauce
2 garlic cloves, minced
¼ cup fresh dill, finely chopped
¼ teaspoon sea salt
Freshly ground black pepper, to taste

Tortellini Greek Salad

1 lb (454 grams) cheese tortellini
6 cups arugula
1 small zucchini, chopped into small pieces
1 cup sliced cucumber
2 cups cherry tomatoes, sliced in half
1 red bell pepper, diced
½ cup pitted Kalamata olives, sliced
1/3 cup sun-dried tomatoes (if oil-packed, drain before measuring)
1 cup canned/jarred artichoke hearts, sliced (drain before measuring)
1 cup fresh herbs, chopped (basil and parsley are a good combo)
½ cup finely chopped red onion


Dressing

  • 1/3 cup extra virgin olive oil 
    •
  • 4 tablespoons red wine vinegar
    •
  • 2 tablespoons lemon juice
    •
  • 1 tablespoon Dijon mustard
    •
  • 1 tablespoon raw honey
    •
  • 2 garlic cloves, minced
    •
  • ¼ teaspoon sea salt
    •
  • Freshly ground black pepper, to taste

    • Instructions:
  • Prepare the salmon: Place the salmon filets in a 9x13-inch glass baking dish. In a bowl, whisk together the lemon juice, Dijon, maple syrup, oil, tamari, garlic, salt, pepper, and dill. Pour over the salmon and marinate for at least 30 minutes. Alternatively, cover and refrigerate for up to 8 hours. When ready to bake, preheat the oven to 350 F. Bake for 20-25 minutes, until the salmon flakes easily with a fork and has reached your desired doneness.
  • Prepare the tortellini Greek salad: Cook the tortellini according to the directions on the package. Drain and set aside to cool. In a salad bowl, combine the arugula, zucchini, cucumber, cherry tomatoes, red pepper, olives, sun-dried tomatoes, artichokes, herbs, and onion. Top with the cooked tortellini. 
  • Make the dressing: In a jar, combine all dressing ingredients. Secure the lid and shake vigorously to combine. Pour desired amount of dressing over the tortellini Greek salad and serve. Top each serving of salad with a piece of salmon. 
  • Enjoy!!

    • By Up Beet Kitchen

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