This salmon salad and lemon yogurt dressing are the perfect pair

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This salmon, snap pea, and goat cheese end-of-summer salad is light, refreshing, and full of nutritious goodness.

Ingredients

  • 3/4 pounds salmon fillet
  • 1/4 cup olive oil (plus more for cooking salmon)
  • 3 tablespoons plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped dill (plus more for garnish)
  • 3 sticks celery, thinly sliced 
  • 1/2 cucumber, cut into thin slices
  • 3 radishes, thinly sliced
  • 2 scallions, thinly sliced
  • 6 ounces snap peas 
  • ⅓ cup goat cheese, crumbled 
  • few handfuls spring greens 
  • sea salt
  • freshly ground black pepper

INSTRUCTIONS

  1. Preheat the oven to 375° F. Drizzle a little olive oil over the salmon and season with salt and pepper. Roast the salmon on a baking sheet until cooked through, about 10-15 minutes.
  2. Make the dressing by mixing the yogurt, 1/4 cup olive oil, lemon juice, dill, salt and pepper to taste. Whisk until well-combined. 
  3. To assemble the salad, put a few handfuls of spring greens into a bowl. Add celery, radish, green onions, cucumber, snap peas and goat cheese.
  4. Once salmon is done cooking, let slightly cool and break up into pieces to add to salad.
  5. Dress salad with yogurt lemon dressing and garnish with an extra pinch of dill and sea salt. 

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