Sometimes simple ingredients combine to make the most delicious dishes. This Green Goddess Salmon Salad is an example, packed with protein, healthy fats and fibre, it’ll keep you full for hours. Bonus: leftover Green Goddess Dressing doubles as a dip and spread for wraps, sandwiches, burgers and more!
- 1 fillet uncooked wild caught salmon (about 130-140g raw weight)
- 1 tsp olive oil + 1/4 tsp minced garlic + sea salt + black pepper
- 2 big handfuls mixed baby greens
- 2–3 radishes, thinly sliced
- 1 boiled egg, peeled + slices
- 1/2 cup cucumber slices or ribbons
- 2 tbsp loosely packed fresh dill
- sliced avocado, sprouts and lemon slices, to garnish
For the green goddess dressing:
- 1/2 ripe avocado
- 2 tbsp each extra virgin olive oil, minced shallot, apple cider vinegar, and lemon juice
- 1/4 cup loosely packed fresh parsley and dill (or whatever herb combo you like)
- generous pinches of sea salt and black pepper
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Make the dressing by blitzing all ingredients in a blender or food processor until completely smooth. Transfer to a jar and set aside.
- Place the salmon on the baking sheet. Whisk together the olive oil and garlic. Brush it over the salmon and sprinkle with sea salt + black pepper.
- Arrange a few lemon slices on top of the salmon. Season again, then bake for 10 minutes.
- Meanwhile, prepare the salad ingredients as directed above. Toss everything except the avocado and garnishes together, squeezing a few lime wedges and a little drizzle of extra virgin olive oil on top. Then transfer to a serving bowl/plate.
- Switch the oven to its broil setting and let the salmon cook for about 5 more minutes. It should start to darken and get a bit crispy on top.
- Once cooked, plate the salmon on top of the salad. Add avocado, garnishes, and spoon green goddess dressing over top.
- Category: salad
- Method: bake