Ingredients
4 (6- to 8-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
1/2 avocado
1/2 cup fresh dill, plus more for serving
1/4 cup plain full-fat Greek yogurt
Zest and juice of 1 lemon
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 oz. baby arugula
2 cups cooked tricolor quinoa
2 Persian or 1 English cucumbers, halved lengthwise, thinly sliced
Flaky sea salt
Lemon wedges, for serving
Direction
Step 1Preheat oven to 325º. Season salmon all over with kosher salt and pepper and arrange on a parchment-lined baking sheet. Bake salmon until opaque and flaky, 18 to 20 minutes.
Step 2Meanwhile, in a food processor, combine avocado, dill, yogurt, lemon zest and juice, 2 tablespoons oil, and 2 tablespoons water; season with kosher salt and pepper. Pulse, adding more water if consistency is too thick, until dressing is smooth. Transfer to a small bowl.
Step 3In a medium bowl, season arugula with a pinch of kosher salt and pepper. Drizzle with oil and toss to combine.
Step 4Divide arugula among bowls. Top with quinoa, salmon, and cucumbers. Drizzle with dill yogurt dressing, then sprinkle with more dill and sea salt. Serve with lemon wedges alongside.
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