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Zesty Green Herb Sauce with Salmon

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Salmon

  • 6 wild salmon fillets
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Juice of 1/2 lemon

Zesty Green Herb Sauce

  • 1 ripe avocado
  • 1/2 cup plain coconut yogurt
  • 1 jalapeño, deseeded
  • 2 green onions, roughly chopped
  • 1 cup packed cilantro or parsley, roughly chopped
  • 1/4 cup fresh mint leaves
  • 1 tbsp hemp hearts
  • 1 tbsp fresh oregano leaves, packed
  • 1 small garlic clove
  • 1 lime, zest and juice
  • 1 tsp salt
Servings 6
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
  1. Preheat the oven to 375°F convection bake. Line a small baking tray with parchment paper.
  2. Pat the salmon fillets dry with a paper towel and place them on the prepared tray with space between each fillet. Brush evenly with olive oil, drizzle the juice of ½ lemon evenly over the fillets, then sprinkle with salt, garlic powder, and onion powder.
  3. Roast for 7-10 minutes, depending on thickness, or until the internal temperature reaches 158°F at the thickest part.
  4. While the salmon roasts, add all bright green herb sauce ingredients to a food processor. Blend until smooth and creamy, scraping down the sides once or twice in between. The sauce should be thick and spoonable.
  5. Serve the salmon fillets topped with a tablespoon of the zesty green herb sauce.
  6. Store remaining sauce in a jar or airtight container

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