Ingredient | ULF # | Portion |
---|---|---|
Ocean Horizons Salmon Fillet, 4 oz. | 640429 | 1 each |
Corto Olive Oil | 267794 | 1 tsp. |
Thyme | 133118 | 1/4 tsp. |
Dill | 133513 | 1/4 tsp. |
Land O Lakes Plain Yogurt | 153067 | 2 oz. |
Red Onion, julienned | 138629 | 1/2 oz. |
Taylor Farms Romaine Lettuce | 143439 | 1 oz. |
Taylor Farms Green Kale | 136260 | 1 oz. |
Driscoll Strawberry, sliced | 111252 | 1 oz. |
Fisher Sliced Almonds | 430750 | 1 Tbsp. |
Cucina Blue Cheese Crumbles | 210802 | 1 Tbsp. |
Lightly brush salmon with oil and sprinkle with thyme, dill, salt, and pepper. Place salmon skin in an oven at 350 degrees F for 15-20 minutes, or until internal temp reaches 155 degrees F.
Combine romaine, kale and dressing in a mixing bowl and toss with yogurt, coating evenly.
Place lettuce mixture on plate and decorate with remaining ingredients. Top with salmon fillet and serve.