By JJ Virgin

Salmon Green Goddess Salad


August 23, 2023

Makes 2 servings


Green Goddess Dressing:

½ Hass avocado

½ tsp Dijon mustard

1 garlic clove

¼ cup red wine vinegar

3 tbsp extra-virgin olive oil

¼ cup basil leaves, chopped

1 tbsp chives, chopped

2 tbsp fresh tarragon, chopped

2 tbsp fresh lemon juice

½ tsp sea salt


2 x 5-oz wild sockeye salmon filets

½ tsp sea salt

¼ tsp ground black pepper

½ tsp granulated garlic powder

½ tbsp extra-virgin olive oil


4 cups arugula leaves

1 cup cherry tomatoes, halved

1 cup cucumber, chopped

½ cup canned chickpeas, drained

4 red radishes, sliced

¼ cup raw pistachios


1Make Green Goddess Dressing. Place all ingredients in a food processor until well blended. If the dressing is too thick, add 1 tbsp of water to thin it out. Place in the refrigerator until ready to use.

2Heat a sauté pan to medium temperature. Season salmon with sea salt, black pepper, and garlic powder, and rub olive oil on both sides. Place salmon in hot pan with the skin side down first. Cook for 3 to 5 minutes on medium heat, then flip over and turn the heat down to low and cook for 5 more minutes. Fish should firm but not dry. Let it cool for 5 minutes.

3Toss all salad ingredients together and split between two plates. Place salmon on top of salad, and drizzle 2 tbsp of dressing over the dish. Serve and enjoy!

4Refrigerate for up to two days in separate containers.


Nutrition Facts

Total Fat48g (if using all of the dressing)
Total Carbohydrates22g
Dietary Fiber 8g