Roasted salmon with Little Gem salad
Ingredients
For the green goddess marinade:
scallions
small shallot, quartered
packed cilantro
packed basil leaves
packed mint leaves
fish sauce
small garlic cloves
lemon, zested and juiced
Kosher salt
red pepper flakes
Freshly ground black pepper
For the salad:
8-ounce salmon fillets
Extra-virgin olive oil
lemon juice
Greek yogurt
little gem lettuce, cut in half vertically, or quartered
radishes, thinly sliced
fresh cilantro, roughly chopped
fresh chives, thinly sliced
nectarine (if in season)
Directions
Step 1
Place salmon fillets on a foil-lined baking sheet. Drizzle with 1 tablespoon of olive oil. Place in oven and bake until just cooked through and flaky, about ten to twelve minutes.
Step 2
Meanwhile, combine all the marinade ingredients in a high-speed blender and blend until smooth.
Step 3
Combine green goddess marinade with lemon juice, Greek yogurt, and 2 tablespoons of water, to make a dressing. Top little gem halves (or quarters) with, radishes, cilantro, chives, and nectarine (if using). Drizzle with dressing and top with salmon fillets.
