The perfect summer dinner to leave you full and satisfied!

Ingredients

• 2 wild caught salmon filets, about 6oz each
• 2 romaine lettuce hearts, chopped
• 2 Roma tomatoes, chopped
• 1/2 small red onion, thinly sliced
• 1/2 cup crumbled feta
• 1/2 teaspoon dried basil
• 1 cauliflower pizza crust (I use Caulipower brand)
• 1 Tablespoon olive oil
• 1 Tablespoon and 1/2 teaspoon garlic powder
• 1/2 cup Italian cheese blend
• Greek vinaigrette (I use Marzetti Simply Dressed)
• Salt and pepper
• Nonstick spray

Directions

1. Preheat oven to 425°. Line 2 baking sheets with tin foil and spray with nonstick spray.
2. Place salmon on one pan, and sprinkle with salt, pepper and 1/2 teaspoon garlic powder.
3. Place salmon in oven, on top rack.
4. Place cauliflower pizza crust on other pan. Drizzle with olive oil and sprinkle with remaining garlic powder. Sprinkle with Italian cheese. Place in oven on bottom rack and bake for 5 minutes.
5. Meanwhile, mix lettuce with tomato, onion, and feta. Sprinkle with dried basil and set aside.
6. After the 5 minutes turn broiler on for 6 minutes, carefully watching cheese sticks as to not burn.
7. Cut cheese sticks in half, and turn 90 degrees, then cutting into about 6 sections.
8. Divide salad between two plates and drizzle with dressing. Top with salmon and serve with cheese sticks.