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Ingredients
- 4 salmon fillets 6 to 8 oz each
kosher salt
ground black pepper
½ avocado- ½ cup fresh dill plus extra for serving
¼ cup plain whole-milk Greek yogurt- 1 lemon, zest and juice
2 tbsp extra-virgin olive oil plus extra for the arugula
2 tbsp water plus more as needed- 2 oz baby arugula
- 2 cups cooked tricolor quinoa
- 2 Persian cucumbers, halved lengthwise and thinly sliced or 1 English cucumber
flaky sea salt- lemon wedges
Instructions
- Heat the oven to 325°F with a rack at the center. Season the salmon and place it on a parchment-lined sheet. Bake for 18 to 20 minutes, until opaque and easy to flake.
- Process the avocado, dill, yogurt, lemon zest and juice, oil and water until smooth. Season with salt and pepper and thin with more water if needed.
- Toss the arugula with a little oil, salt and pepper. Divide among bowls, then add the quinoa, salmon and cucumber. Spoon over the dressing and finish with flaky salt and dill.
Notes
Thin the dressing gradually so it coats the grain without pooling in the bowl.
Adapted from Laura Manzano, Delish.
