Ingredients
Scale
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
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 2 lemon slices for garnish
For the dressing
- 8 ounces plain tofu
- 1/4 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
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon dried thyme
Instructions
For the dressing
- 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.
- Refrigerate until ready to use, and stir before serving.
For the salad
- Preheat the oven to 400 degrees F. Season the skinless side of the salmon with the salt, black pepper, and paprika.
- Add the butter to an ovenproof skillet over high heat. When hot, add the salmon, skin side down. Cook for 3 minutes.
- Transfer the skillet to the oven and cook for 8-10 minutes, or until cooked through.
- Remove from the oven and allow the salmon to cool slightly.
- Carefully separate the salmon from the skin, and cut it into 2-3 large pieces. Set aside.
- Arrange the spinach on a large plate, add the salmon pieces to the top and garnish with the cucumbers and tomatoes.
- Drizzle with the dressing, garnish with lemon slices, and serve immediately.
- Refrigerate any unused dressing immediately and use within several days.
- Category: Main