Salmon spinach salad and herb dressing

Indulge in a delicious blend of fresh salmon, crisp spinach, and zesty herb dressing. A symphony of flavors awaits in this exquisite salad.

Ingredients:

• 1 6-ounce salmon fillet (or 2, 4-ounce fillets)
• 4 cups fresh spinach leaves
• 1 cucumber (cut into rounds)
• 1 cup cherry tomatoes (cut in half)
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 2 lemon slices for garnish
• 230g plain tofu
• 1/4 cup DREAM Ultimate Almond (unsweetened – extra as needed to thin the dressing)
• 3 tablespoons diced white onion
• 2 garlic cloves
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon dried thyme

Instructions:

1. Place all the ingredients in a blender or food processor and blend until they form a smooth mixture. Taste the dressing and adjust the seasonings if necessary. If the dressing is too thick, you can add a little extra almond milk to thin it out if needed.
2. Keep the dressing in the refrigerator until you are ready to use it. Before serving, give it a good stir to mix everything well together.
3. Preheat your oven to 200 °C. Season the salmon on the skinless side with salt, black pepper, and paprika.
4. Melt the butter in an oven-safe skillet over high heat. Once the skillet is hot, add the salmon with the skin side down. Cook for 3 minutes.
5. Move the skillet to the oven and bake for 8-10 minutes, or until the salmon is cooked through.
6. Take the salmon out of the oven and let it cool down slightly.
7. Gently remove the skin from the salmon and cut it into 2-3 large pieces. Keep them aside.
8. On a large plate, arrange the spinach, place the salmon pieces on top, and decorate with cucumbers and tomatoes.
9. Pour the prepared dressing over the salad, add lemon slices for garnish, and serve right away.
10. Any leftover dressing should be stored in the refrigerator promptly and consumed within a few days.

Summary:

• Calories: 713 kcal
• Fat: 48 g
• Protein: 44 g
• Carbs: 38 g
• Potassium: 2404 mg
• Magnesium: 215 mg