Salmon that has been marinated in the dressing and then broiled, salad with Avocado, cucumber, oranges, arugula, salad, maybe spread some greek yogurt on the plate half-baked harvest style.
Makes 4 servings
WHAT YOU NEED
4 salmon filets, 6 ounces each
½ cup Tessemae's Organic Lemon Garlic
2 tablespoons chopped fresh parsley
1 cup whole milk Greek yogurt
5 ounces arugula
2 Persian cucumbers, thinly sliced
2 oranges, cut into segments
2 avocados, halved and sliced
WHAT YOU DO
- In a dish or plastic bag, combine salmon and ¼ cup Organic Lemon Garlic Dressing. Refrigerate at least 15 minutes and up to 1 hour.
- In a small bowl stir together yogurt, 2 tablespoons lemon garlic dressing, and parsley. Season with salt and pepper and set aside.
- Line a rimmed baking sheet with foil and arrange the salmon on top. Broil the salmon until just cooked through, 6 to 8 minutes.
- To serve, spread yogurt sauce on a platter. Arrange the arugula, cucumber, orange and avocado on top. Finish with the salmon and drizzle everything with more Lemon Garlic Dressing.