Zesty Salmon with OPA Greek Yogurt Blue Cheese Dressing Topping and Italian Kale Side Salad

Serves 4 | Finish in 30 minutes

Italian seasoning, paprika and cayenne blended into a rub gives salmon a unique, spicy flavor that is cooled to the palate by the rich, creamy OPA Greek Yogurt Blue Cheese Dressing served as a topping. The side kale salad pairs perfectly with the piquant fish dish.


Salmon, 1 ½ tablespoons Litehouse Italian Seasoning, 1 teaspoon cracked black pepper, 2 tablespoons paprika, ½ tablespoon sea salt, 2 tablespoons butter, 1 tablespoon extra virgin olive oil for frying, 4 (6 ounce) portions skinless and boneless salmon filets Topping, Litehouse OPA Greek Blue Cheese Dressing Italian Kale Salad, 6 leaves kale, Freshly squeezed juice from one lemon (2 teaspoons), ½ teaspoon sea salt, 1 chopped tomato, 1 ½ tablespoon pine nuts, 1 ½ tablespoons Litehouse Italian Herb Blend, Dash ground black pepper to taste


Salmon: 1. Preheat oven to 400 degrees. 2. In a small bowl mix the Litehouse Italian Herb Blend, black pepper, paprika, salt and cayenne. 3. Season each salmon filet with the rub mixture. 4. Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side, until the fish is nicely browned. 5. Transfer the whole pan to the oven and cook for another 4 to 6 minutes. 6. Serve Litehouse OPA! Greek Blue Cheese dressing for the topping. Italian Kale Salad 1. Fold 2 kale leaves lengthwise and roll tightly. Slice crosswise into thin strips. Repeat with remaining 4 leaves in groups of 2. Chop the kale strips to make sure they aren’t too long and put them in a medium-sized bowl. 2. Add the lemon juice, oil and salt to the kale and toss well. Use your hands or the back of a large spoon to soften the kale while working the dressing into the kale. 3. Add the tomato and pine nuts and toss. 4. Season with Litehouse Italian Herb Blend and black pepper (if desired)

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