Ingredients:
For the Salmon
2 salmon fillets, 4oz each
Drizzle of olive oil
Pinch of sea salt
For the Dressing
1/2 cup plain Greek yogurt
1/2 cup fresh herbs, lightly packed (cilantro, parsley, and mint)
1 garlic clove, minced
1 tbsp freshly squeezed lemon juice
1 clove garlic, minced
1/8 tsp fine sea salt
1-2 tsp water, as needed
For the Salad
4 oz Baby Crispy Green Leaf Lettuce
1 small avocado, sliced
1/2 cup diced cucumbers
1/4 cup sliced red onion
Directions:
1
Preheat oven to 425°F. Line a baking sheet with parchment paper.
2
Pat the salmon fillets dry with a paper towel and place on the prepared baking sheet. Lightly drizzle olive oil over the tops and season with a pinch of sea salt. Baked for 12-14 minutes or until cooked through.
3
Meanwhile, place the Greek yogurt, fresh herbs, lemon juice, garlic, and sea salt in a small food processor or blender. Pulse until combined. Add a teaspoon or 2 of water to thin to a drizzling consistency, pulsing to combine.
4
Spread the lettuce onto a serving plate or large bowl. Top with avocado, cucumber, red onion, and the cooked salmon. Drizzle with the green goddess dressing. Serve and enjoy!
CategorySalad
Ingredients
For the Salmon
2 salmon fillets, 4oz each
Drizzle of olive oil
Pinch of sea salt
For the Dressing
1/2 cup plain Greek yogurt
1/2 cup fresh herbs, lightly packed (cilantro, parsley, and mint)
1 garlic clove, minced
1 tbsp freshly squeezed lemon juice
1 clove garlic, minced
1/8 tsp fine sea salt
1-2 tsp water, as needed
For the Salad
4 oz Baby Crispy Green Leaf Lettuce
1 small avocado, sliced
1/2 cup diced cucumbers
1/4 cup sliced red onion