Roasted salmon and arugula with avocado herb yogurt

Chef Andie Hubka
Cork & Fork, Indio

Aside from its myriad health and taste attributes, this dish is also easy to prepare.
“It gives maximum results with minimum effort,” chef Andie Hubka says.

Ingredients

4 wild salmon fillets, center cut, skin off
Olive oil, salt and pepper, to taste
1 ripe avocado, flesh only
1/2 cup Greek yogurt
1/4 cup fresh tarragon leaves
2 green onions, white and
green parts, chopped
2 cloves garlic
1 tbsp. honey
2 cups wild arugula

Instructions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Arrange salmon on sheet and brush or spray lightly with olive oil. Sprinkle generously with salt and pepper. Roast for 8 to 10 minutes, depending on thickness.

Meanwhile, prepare dressing by combining avocado, yogurt, tarragon, green onions, garlic and honey. Blend with an immersion blender until well combined.

Arrange salmon on plates and top with dressing, followed by a small pile of arugula.

Serves 4 to 6