• Author: Charlotte Smythe
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x



  • 2 salmon steaks (about 4 ounces each)
  • 2 tbsp. avocado oil
  • 1 tsp. Primal Palate garlic & herb seasoning
  • 2 tsp. coconut aminos (or low sodium soy sauce)
  • 1 1/2 tsp chili pepper paste
  • 1 4-6 ounce pack of organic mixed greens
  • 1/2 zucchini
  • 1/2 heirloom tomato
  • 2 tbsp. green goddess dressing (or your favorite dressing)
  • chimichurri for garnish


  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. To prepare marinade, mix avocado oil, coconut aminos, garlic herb seasoning, and pepper paste in a small bowl.
  4. Rinse and pat salmon steaks dry using a clean paper towel.
  5. Rub both steaks with marinade and transfer to prepared baking sheet.
  6. Bake for 15 minutes or until fish flakes easily with a fork.
  7. While the salmon cooks, wash and dry mixed greens and place onto a serving dish.
  8. Then, slice/dice zucchini and tomato, scatter on top of mixed greens and toss with green goddess dressing.
  9. Remove salmon steaks from oven. Let rest for a few minutes, and serve atop dressed salad.
  10. Finish with fresh cilantro/parsley.