Ingredients:

• ¾ lb. skinless salmon filet or plant-based protein
• Kosher salt
• Freshly ground pepper
• Organic Aioli with Saffron & Orange Add to cart
• 1 lemon
• 1 garlic clove, grated
• 1 teaspoon Dijon mustard
• Olive oil
• Greens, such as spinach or arugula
• ⅓ cup chopped cucumber
• ¼ cup chopped cheddar cheese
• Toasted almonds

Preparation:

1. Preheat oven to 275 F degrees.
2. Season the protein with salt and pepper.
3. Dollop a couple tablespoons of Garlic Aioli with Saffron & Orange on top of salmon or plant-based protein; spread to coat.
4. Cook salmon until flesh is just opaque and flakes apart easily, 16-20 minutes.
5. Make salad dressing: Whisk the juice of 1 lemon with the garlic, mustard, salt and pepper, and olive oil to taste.
6. Toss greens with salad dressing. Layer with cucumber, cheddar cheese, toasted almonds, and salmon or plant-based protein.

Meryl Rothstein is a features editor at Bon Appétit, where she works on stories about restaurant trends, advice on becoming a better home cook, and, as often as possible, desserts. When she’s not working, she’s often cooking, attempting to learn how to garden, or watching House Hunters. She is a born and bred New Yorker and currently lives in Brooklyn with her husband.

References:

instagram.com/merylrothstein