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Salmon Steaks with a Garden Salad

  • Author: CharlotteSmythe
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2 1x


Marinated salmon steaks served over a bed of greens and finished with fresh chimichurri.



2 salmon steaks (about 4 ounces each)

2 tbsp. avocado oil

1 tsp. Primal Palate garlic & herb seasoning

2 tsp. coconut aminos (or low sodium soy sauce)

1 1/2 tsp chili pepper paste

1 4-6 ounce pack of organic mixed greens

1/2 zucchini

1/2 heirloom tomato

2 tbsp. green goddess dressing (or your favorite dressing)

chimichurri for garnish


Preheat oven to 425 degrees F.

Line a baking sheet with parchment paper and set aside.

To prepare marinade, mix avocado oil, coconut aminos, garlic herb seasoning, and pepper paste in a small bowl.

Rinse and pat salmon steaks dry using a clean paper towel.

Rub both steaks with marinade and transfer to prepared baking sheet.

Bake for 15 minutes or until fish flakes easily with a fork.

While the salmon cooks, wash and dry mixed greens and place onto a serving dish.

Then, slice/dice zucchini and tomato, scatter on top of mixed greens and toss with green goddess dressing.

Remove salmon steaks from oven. Let rest for a few minutes, and serve atop dressed salad.

Finish with fresh cilantro/parsley.

Keywords: Salmon steaks, salads