This simple and delicious weeknight meal was adapted from SunBasket, the best meal delivery system I have ever used. I sauteed the salmon with my favorite local seasoning blend, and paired it with this delicious fresh greens salad, with a copy-cat homemade Tahini Goddess dressing! Simple & Delicious. (GF)
For the Salmon:
- 2 wild-caught salmon filets
- 1.5 TBSP Savory Spice Park Hill Maple & Spice Pepper seasoning (or make your own!)
- 1 Barely Bread (or any desired brand!) Bagel
- spring of fresh dill (for serving)
For the Salad:
- 3–4 cups mixed greens
- 1/3 medium fennel, sliced thin
- 1/2 cup snap peas, chopped
- 1–2 TBSP Tahini Goddess Dressing upon serving (see below)
Tahini Goddess Dressing:
- 1/2 cup tahini
- 1/2 cup apple cider vinegar
- 1/4 cup tamari
- 1–2 TBSP chopped scallions
- 1 TBSP lemon juice
- 1–2 TBSP olive oil or avocado oil
- 2 TBSP chopped, fresh parsley
- 2–3 fresh garlic cloves, minced
- sea salt to taste
- warm water as desired to thin (start with 1-2 TBSP)
Spray nonstick saute pan with cooking spray, and heat to medium high heat.
Pat salmon filets dry with paper towels, and divide seasoning blend between the two filets and rub into the top of the salmon.
Place salmon filets skin side up on sauté pan, heat for ~5 minutes on the first side, until starting to golden brown. Then flip and cook for an additional 3-4 minutes or until skin starts to crisp.
While salmon is cooking, start to prep the salad dressing ingredients. Mince garlic and scallions, chop the herbs, and add all the dressing ingredients to a food processor and blend until smooth and creamy. Set aside.
Once salmon has cooked, set aside to cool. While salmon cools, prep the vegetables for the salad: chop the fennel and sugar snap peas.
Upon serving, toast the bagel and serve 1/2 per plate, top with warm salmon (garnish with fresh chopped dill), and assemble 1-2 cups of mixed greens topped with half of the remaining salad ingredients. Drizzle with tahini goddess dressing and enjoy immediately!