Today’s Taste: Green Goddess Salad With Lemon Pepper Salmon

Jillian Jones with Forkin’ Tasty shared this healthy, yet delicious recipe with Today’s Transitions. Enjoy!

Heart Healthy Green Goddess Salad with Lemon Pepper Salmon

This mouth watering, heart-healthy meal is bound to be a staple on your dinner menu at home. Green Goddess Salad with Lemon Pepper Salmon sounds intimidating, but it really isn’t. This dish can be made in under 30 minutes and easily meal-prepped for the week. 

All ingredients can be found at your local grocery store. Full recipe feeds 2, dressing feeds 4-5.

INGREDIENTS

Green Goddess Dressing

• 1 cup of arugula
• ½ cup spinach and kale mix
• ½ cup basil
• 1 small shallot
• 4 tbsps lemon juice
• ¼ cup olive oil
• ¼ cup walnuts
• ⅓ cup nutritional yeast
• 2 tbsps apple cider vinegar
• 1 tsp salt
• Honey (optional/to taste if too sour)

Salad

• 1 cup of your favorite salad mix
  • I used arugula, spinach, and kale mix
• ¼ cup red cabbage
• ¼ cup red onion
• ¼ of cucumber
• Handful of cherry tomatoes

Salmon

• 2- 5 ounce portions of Atlantic salmon
• Lemon pepper seasoning
• Garlic powder

RECIPE

1. Preheat the oven to 450ºF.
2. Pat dry salmon filets with a paper towel, and season with lemon pepper seasoning and garlic powder (generous amount/to your tasting).
3. Bake salmon for 12-15 minutes, until the salmon is 125º-130ºF. 
4. While salmon is baking, shred some red cabbage, dice the onion, and slice the cucumber. 
5. In a blender, add all the dressing ingredients and blend until smooth. Add honey if your dressing is too sour. 
6. Plate your salad mix, cabbage, onion, cucumber, and tomatoes. Drizzle dressing over top, then lay a salmon filet on the salad bed. Enjoy!

Substitution Notes:

• Sub out the salmon for chicken if you prefer, or even a plant based protein to make this a vegan dish.
• Or use this dressing as a protein marinade.

Recipe and photos by Jillian Jones, Forkin’ Tasty. Follow her recipes on Instagram and Facebook.

P.S. Try these healthy food swaps.