About 30 minutes
Salmon, Spinach, & Pomegranate Salad
with Lemon Coconut Dressing
1 lb salmon filet, cut into 1 ½” strips
Zest and juice of 1 lemon
1 c coconut cream or full fat coconut milk
4 c baby spinach
1 cup sliced mushrooms
¼ c fresh dill, finely chopped (or 2 tsp dry dill)
1 tbsp toasted sesame oil
Step by Step Instructions
Set the oven to 350° and line a baking sheet with parchment paper large enough to wrap around the salmon like an envelope.
Zest and juice the lemon then slice the remains of the lemon into wheels. Place the salmon strips on the baking sheet, drizzle with sesame oil and use a pastry brush to spread the oil over the salmon. Scatter the lemon wheels over the salmon, sprinkle with salt and pepper, then fold the parchment around the salmon and close it with a metal clip then pop the salmon into the oven for about 20 minutes.
While the salmon is in the oven prepare your salad and dressing. Place the coconut milk and lemon juice into a small bowl and mix well. Set aside.
Scoop the pomegranate into a small bowl, set aside.
Share the spinach over 4 plates and scatter the mushrooms overtop. Set aside.
When the salmon is done discard the lemon wheels and share the salmon to the top of each salad. Drizzle a generous amount of lemon coconut dressing overtop, and scatter pomegranate and dill over each salad. That’s it – dinner is ready! Sit down and enjoy these fresh and delicious flavors!
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