Ingredients
1¼ lb salmon fillet, skin-on
2 tbsp olive oil
2 tsp ground cumin
½ tsp paprika
salt and ground black pepper, to season
cooking spray
1 cup cilantro, leaves and tender stems, roughly chopped
1 cup arugula, leaves and tender stems
1 cup parsley, leaves
⅓ cup olive oil, plus more as needed
¼ cup green onion, white and green parts, roughly chopped
¼ cup mayonnaise, plus more as needed
1¼ tbsp red wine vinegar
2 cloves garlic, bruised
salt and ground black pepper, to taste
¼ cup side salad, per serving
1 cup mashed potatoes, per serving
Preparation
Preheat your oven to 350 degrees F. Grease a baking sheet of your choice with cooking spray.
In a small bowl, combine olive oil, cumin, and paprika. Mix until evenly incorporated.
Season your salmon fillet with salt and pepper, then pour your oil mixture and rub to coat evenly.
Roast for roughly 15 to 20 minutes, until salmon is cooked through.
While roasting the salmon, prepare your dressing. Combine all ingredients in a food processor and puree until smooth. You can make this creamier by adding more mayonnaise or more towards a dip by adding more oil.
Season the dressing to taste with salt and pepper. Adjust accordingly.
Once your salmon is roasted, portion accordingly. Serve with potatoes, the dressing, and either side salad or vegetables of your choice.
