green salmon salad

serves 4

Mild and tender butter lettuce pairs really well with crunchy, bitter radicchio in this quick and easy salad. Slathered in a creamy, herby dressing, each bite of salad is full of flavor and means that you can keep the salmon simple. Now, let’s talk about the salmon. Broiling skin-on salmon is a win-win! You get the benefit of the crispy skin without the mess of pan-frying.


Green goddess dressing makes this salad really special, but if you don’t have the time to make it or don’t have all of the ingredients to prepare it, you can toss the salad with a simple vinaigrette instead and it would still be delicious.


1 head butter lettuce, torn into bite sized pieces

1 head radicchio, torn into bite sized pieces

1 cucumber, sliced

1 avocado, diced

2 pounds salmon

1 tablespoon olive oil



Green goddess dressing


Turn the broiler on high and place a large cast iron pan in the oven while it is pre-heating.


Pat the salmon dry with a paper towel. Drizzle the olive oil over the salmon and sprinkle with salt and pepper to season. When the oven is hot, place the salmon, skin side down, into the cast iron pan and broil for 10-12 minutes, until the fish is firm and entirely cooked through.


While the salmon is in the oven, place the lettuce, radicchio, cucumber and avocado into a large bowl and toss with enough green goddess dressing to coat.


Remove the salmon from the oven and serve alongside the salad.