Broiled Salmon and Fig Salad with Blackberries and Green Goddess Dressing
If you have around 30 minutes to spend in the kitchen, Broiled Salmon and Fig Salad with Blackberries and Green Goddess Dressing might be a great gluten free and pescatarian recipe to try. For $6.31 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 612 calories, 35g of protein, and 40g of fat each. 1258 people have tried and liked this recipe. It works well as a pricey main course. This recipe from The Roasted Root requires garlic powder, blackberries, blueberries, and hearts of romaine. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is amazing. If you like this recipe, you might also like recipes such as Poached Salmon with Green Goddess Dressing, Poached Salmon with Lima Beans and Green Goddess Dressing, and Green Goddess Salad Dressing.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 ripe avocado, sliced
½ cup blackberries
½ cup blueberries
Chili powder
Mayo-Free Green Goddess Dressing
Maple Roasted Figs
Garlic powder
5 ounces hearts of romaine, chopped
Olive oil
2 (1/3-pound) salmon fillets
Sea salt
Equipment:
baking pan
oven
baking sheet
Cooking instruction summary:
Preheat the oven on the high broil setting and move one of the racks to the second to the highest shelf.Coat the bottom of a baking dish with olive oil and place the salmon in the dish. Sprinkle the fish with chili powder and garlic powder (or spices of choice). Drizzle olive oil on top and use your hands to coat all of the salmon fillets. Sprinkle with sea salt.Slice 3 to 4 figs in half and place face-up on a baking sheet. drizzle with a small amount of maple syrup and sprinkle with sea salt.Place both the fish and the figs in the oven. Broil figs for 6 minutes, or until juices are seeping out, and broil the salmon for 8 to 12 minutes, or until crispy and cooked through (mine took 10 minutes). Remove from the oven and allow the figs and salmon to cool a couple of minutes.Divide the romaine lettuce, avocado, blueberries, blackberries, salmon, and figs between two plates. Drizzle with desired amount of green goddess dressing and enjoy.
Step by step:
1. Preheat the oven on the high broil setting and move one of the racks to the second to the highest shelf.Coat the bottom of a baking dish with olive oil and place the salmon in the dish. Sprinkle the fish with chili powder and garlic powder (or spices of choice).
2. Drizzle olive oil on top and use your hands to coat all of the salmon fillets. Sprinkle with sea salt.Slice 3 to 4 figs in half and place face-up on a baking sheet. drizzle with a small amount of maple syrup and sprinkle with sea salt.
3. Place both the fish and the figs in the oven. Broil figs for 6 minutes, or until juices are seeping out, and broil the salmon for 8 to 12 minutes, or until crispy and cooked through (mine took 10 minutes).
4. Remove from the oven and allow the figs and salmon to cool a couple of minutes.Divide the romaine lettuce, avocado, blueberries, blackberries, salmon, and figs between two plates.
5. Drizzle with desired amount of green goddess dressing and enjoy.
Nutrition Information:
covered percent of daily need
