This dish is really more about the assembly – you cook your pasta and salmon separately then top with some goodies. I like my salmon cooked to medium so it’s not done and “white” all the way through. I feel like the best way to do this is by cooking it on top of the stove so you can really see how much it’s cooked. I did mine skin side down – then flipped for a few more minutes. By doing this – I can see how cooked it is on the side of the salmon – then it’s just cooking it until it gets done how I like!
My husband doesn’t love feta – so I sprinkled sparingly on his – which just meant MORE FOR ME! There are also kalamata olives, diced tomatoes and Greek salad dressing. I love kalamata olives – they are so much stronger tasting than black olives. Be sure to buy the pitted ones – nobody wants to chew around a pit!
The idea for the dish came from local Cincinnati chili parlor Skyline Chili. This dish is sans chili – so it’s one of those things you can get at Skyline if you’re not a fan of the chili. It’s also served without any protein – so it’s popular with vegetarians. The only difference in mine and theirs is that they add pepperocini rings – which I don’t love so I left them out.
If you’re not a salmon fan, you could have this with chicken as well – or just on it’s own how Skyline serves it. Skyline Chili has their own Greek dressing they use – but I just grabbed a bottle at the store. It’s definitely necessary because you need some acidity and juiciness.