Serves 4


Recipe Source - Chef Mitch Maier

Prep Time - 10 Minutes

Cook Time - 20 Minutes

Total Time - 30 Minutes





2 cups romaine lettuce, chopped
2 cups mixed greens
1 large cucumber, diced
1/2 cup cherry tomatoes
1/2 red onion, sliced
1 avocado, sliced or cubed
1/3 cup pitted Kalamata olives
1/4 cup sunflower seeds
1 lb skinless salmon fillet
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp Chef Mitch Maier Black Garlic Sauce & Marinade
2 tbsp fresh parsley, chopped
2 garlic cloves, minced
1 tsp dried oregano
Salt and pepper to taste




Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper and place salmon on the baking sheet.

Bake salmon for roughly 20 minutes, you might have to bake it a little longer depending on how thick the fillet is.

While salmon is baking, prepare salad by chopping up romaine lettuce, cucumbers, cherry tomatoes, red onion, and avocado.

Make the dressing by adding olive oil, lemon juice, Black Garlic Sauce & Marinade, parsley, garlic, oregano, salt, and pepper to a glass jar. Whisk together and set aside.

Once salmon is cooked, assemble salad and drizzle with dressing. Sprinkle sunflower seeds on top to finish it off.


To Order Chef Mitch Maier Black Garlic Products --


Mediterranean Black Garlic Salmon Salad