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
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 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