Preheat oven to 425°F. Line a baking sheet with parchment paper.
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.
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.
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!
Ingredients
Directions
Preheat oven to 425°F. Line a baking sheet with parchment paper.
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.
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.
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!