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:

Quickview
612k Calories
34g Protein
39g Total Fat
34g Carbs
100% Health Score
Limit These
Calories
612k
31%

Fat
39g
61%

  Saturated Fat
5g
36%

Carbohydrates
34g
12%

  Sugar
16g
19%

Cholesterol
84mg
28%

Sodium
419mg
18%

Get Enough Of These
Protein
34g
70%

Vitamin A
7141IU
143%

Vitamin K
124µg
118%

Vitamin B6
1mg
86%

Selenium
57µg
82%

Vitamin B12
4µg
80%

Vitamin B3
14mg
73%

Folate
231µg
58%

Fiber
13g
55%

Vitamin B2
0.83mg
49%

Potassium
1687mg
48%

Vitamin B5
4mg
43%

Phosphorus
414mg
41%

Manganese
0.76mg
38%

Copper
0.76mg
38%

Vitamin E
5mg
38%

Vitamin B1
0.53mg
35%

Vitamin C
25mg
30%

Magnesium
106mg
27%

Iron
3mg
20%

Zinc
2mg
15%

Calcium
93mg
9%

covered percent of daily need
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Food Trivia

The most expensive fruit in the world is the Japanese Yubari cantaloupe, and two melons once sold at auction for $23,500.

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