Try this Mandy's Salad recipe for Mediterranean salmon salad with green goddess dressing

From the cult salad shop that has been expanding across Toronto with a new outpost at The Well, this Mandy's Salad recipe sees greens topped with Mediterranean salmon and green goddess dressing.

Mandy's Salad recipe | Mediterranean salmon salad with green goddess dressing

Serves 1

Preparation time 30 minutes

Cooking time 25 minutes


Mediterranean salmon salad

  • 2 cups baby spinach
  • 1 cup mesclun greens
  • 1 cup curly kale, shredded
  • ½ avocado, diced
  • 2 Tbsp scallion (green part only), sliced
  • ¼ red bell pepper, diced
  • ¼ cup cubed feta
  • 2 Tbsp toasted pine nuts
  • 1 Tbsp basil leaves, torn
  • 1 Tbsp mint leaves, torn
  • 1 Tbsp dill fronds
  • ¼ lb Roasted Mediterranean Salmon, skin off
  • ⅓ cup Green Goddess Dressing

Green Goddess Dressing

  • 2 Tbsp scallion, coarsely chopped
  • ¼ cup packed basil leaves
  • ½ cup packed flat-leaf parsley leaves
  • ¼ cup loosely packed tarragon leaves
  • ¼ cup apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ cup olive oil
  • ¼ tsp freshly ground black pepper

Roasted Mediterranean Salmon

  • ⅓ cup sun-dried tomatoes, coarsely chopped
  • ½ cup dill fronds
  • 2 Tbsp red onion, diced
  • 1 Tbsp brined capers
  • 1 tsp Dijon mustard
  • Zest and juice of 1 lemon
  • 1 Tbsp balsamic vinegar
  • 1 tsp fine sea salt
  • 3 Tbsp olive oil
  • 1 lb organic salmon fillet, centre-cut, skin on 


Mediterranean salmon salad

  1. Combine all ingredients, except for salmon, in a large stainless-steel bowl. Top with the dressing, and using tongs, toss until well mixed and dressed. Transfer to a serving bowl and arrange the salmon, broken into large, flaky pieces, over top.

Green Goddess Dressing

  1. In a blender, combine the chopped scallion, basil, parsley, tarragon, vinegar and mustard.
  2. Process on medium-high speed until the herbs look finely chopped and the ingredients are well combined, 15 to 20 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.
  3. With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds. Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use. The dressing will keep, refrigerated, for up to three days. 

Roasted Mediterranean Salmon

  1. To make the salmon marinade, combine all ingredients except the salmon in a blender and pulse until a thick fairly smooth paste forms.
  2. Coat the salmon with the marinade and refrigerate for 2 hours or more.
  3. Preheat oven to 375 F.
  4. Lay the marinated salmon on a parchment-lined sheet tray.
  5. Roast for 25 minutes, until the flesh looks firm but still juicy, or until the internal temperature of the fish in its thickest part registers 145 F on an instant-read digital thermometer. Cool at room temperature and then refrigerate in an airtight container. The roasted salmon will keep in the fridge for up to five days.