During the winter my husband and I love to eat our fill of stews and soups. Made with homemade bone broth to keep us healthy and because a warm bowl of stew is just so comforting to eat alongside a fire on a chilly winter night. We like to mix in some lighter meals to balance it out and this week I was craving the lightness of a salad. We baked this salmon, flaked it with a fork and mixed it in with some greens, cherry tomatoes, blueberries and homemade vinaigrette. A super simple dinner that we absolutely savored.
I love that this can be prepared all in the morning (perhaps before you leave for work) and the only work required in the evening will be to pop it in the oven!
You can find the salmon portions in the seafood section at your grocery store. We have been using plain goat yogurt and loving it's tangy mild flavor, but feel free to use any kind of plain yogurt here -- Greek, full fat milk, or any other. We use coconut aminos instead of the regular soy sauce to avoid soy as much as possible and choose a healthier option. And it tastes exactly the same! I've seen it in the natural/organic section of our grocery store, or you can pick it up online. I also keep my salmon in the freezer until I'm ready to make this dish, so it doesn't go bad sitting in the refrigerator for a few days!
This recipe serves two people, but if you'd like to add more, just add one salmon fillet per person and a 1/2 cup of warm water to the marinade.
