Salmon and Green Vegetable Salad with Green Goddess Dressing

Serves 2     adjust servings

Preparation 00:15
Cook Time 00:15
Total Time 0:30


Salmon and Green Vegetable Salad

  • 1 box Gorton's Seafood Classic Grilled Salmon (2 fillets per box)
  • 4 cups mixed baby greens
  • 1 cup sugar snap peas, raw or blanched
  • 1 cup asparagus, raw or blanched and cut into 2 inch pieces
  • 1 zucchini peeled into ribbons using a vegetable peeler
  • 1/2 of a cucumber peeled into ribbons using a vegetable peeler

Green Goddess Dressing

  • 1/2 cup plain non-fat Greek yogurt
  • 1 green onion, sliced thin
  • 1/4 cup packed basil leaves
  • 1/4 cup flat leaf parsley
  • 1/2 of a lemon, juiced
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon granulated garlic
  • Kosher salt and fresh ground black pepper to taste


Green Goddess Dressing

  1. Place all of the ingredients for the dressing into a blender and blend until smooth.
  2. Taste for seasoning, then cover and refrigerate until ready to use. Makes approximately 1 cup of dressing.

Salmon and Green Vegetable Salad

  1. Bake the salmon according to package instructions.
  2. Fill two bowls with equal amounts of the mixed baby greens and vegetables.
  3. Top the salads with the salmon and desired amount of green goddess dressing.


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