Green goddess marinade flavors this easy fish recipe.
“Fish is a great source of protein and salmon is rich in heart-healthy omega 3s,” says chef Natalie Mortimer, who co-founded The Modern Proper with fellow chef Holly Erickson.
For the salad:
8-ounce salmon fillets
Extra-virgin olive oil
little gem lettuce, cut in half vertically, or quartered
radishes, thinly sliced
fresh cilantro, roughly chopped
fresh chives, thinly sliced
nectarine (if in season)
For the green goddess marinade:
small shallot, quartered
packed basil leaves
packed mint leaves
small garlic cloves
lemon, zested and juiced
red pepper flakes
Freshly ground black pepper
Place salmon fillets on a foil-lined baking sheet. Drizzle with 1 tablespoon of olive oil. Place in oven and bake until just cooked through and flaky, about ten to twelve minutes.
Meanwhile, combine all the marinade ingredients in a high-speed blender and blend until smooth.
Combine green goddess marinade with lemon juice, Greek yogurt, and 2 tablespoons of water, to make a dressing. Top little gem halves (or quarters) with, radishes, cilantro, chives, and nectarine (if using). Drizzle with dressing and top with salmon fillets.