Salmon Spinach Salad and Herb Dressing
Recipe Type: Main
Make a special salad topped with spiced salmon and a creamy herb dressing made with a nutty almond beverage instead of dairy.
For the salad
  • 1 (6-ounce) salmon fillet (or 2, 4-ounce fillets)
  • 4 cups fresh spinach leaves
  • 1 cucumber, cut into rounds
  • 1 cup cherry tomatoes, cut in half
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon paprika
  • 2 lemon slices for garnish
For the dressing
  • 8 ounces plain tofu
  • ¼ cup DREAM Ultimate Almond (unsweetened) - extra as needed to thin the dressing
  • 3 tablespoons diced white onion
  • 2 garlic cloves
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley
  • ½ teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon dried thyme
For the dressing
  1. Add the ingredients to a blender or food processor and blend until smooth. Taste and adjust the seasoning as needed. Add a bit more almond milk to make the dressing thinner, if needed.
  2. Refrigerate until ready to use, and stir before serving.
For the salad
  1. Preheat the oven to 400 degrees F. Season the skinless side of the salmon with the salt, black pepper, and paprika.
  2. Add the butter to an ovenproof skillet over high heat. When hot, add the salmon, skin side down. Cook for 3 minutes.
  3. Transfer the skillet to the oven and cook for 8-10 minutes, or until cooked through.
  4. Remove from the oven and allow the salmon to cool slightly.
  5. Carefully separate the salmon from the skin, and cut it into 2-3 large pieces. Set aside.
  6. Arrange the spinach on a large plate, add the salmon pieces to the top and garnish with the cucumbers and tomatoes.
  7. Drizzle with the dressing, garnish with lemon slices, and serve immediately.
  8. Refrigerate any unused dressing immediately and use within several days.
Recipe by Honest Cooking at