The creamy, herbed sauce that accompanies this healthy salmon recipe is so delicious, you'll want to dip everything in it. It can be hard to find fresh morel mushrooms; to rehydrate dried morels, soak in 1 cup boiling water for 20 to 30 minutes. Remove the mushrooms and strain the liquid through a fine sieve to remove any grit.

Source: EatingWell Magazine, May/June 2016




Green Goddess Sauce
Salmon & Vegetables


Instructions Checklist
  • To prepare sauce: Combine yogurt, 3 tablespoons oil, parsley, basil, chives, dill, mint, tarragon, lemon juice, anchovy, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender. Puree until very creamy and bright green.

  • To prepare salmon & vegetables: If using fresh morels, briefly swish in a large bowl of tepid water. Drain and repeat to remove all the dirt. Gently but thoroughly pat dry; halve if large.

  • Pat salmon skin very dry with a paper towel. Sprinkle the flesh with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat until shimmering. Swirl the oil to coat the pan, then add the salmon, skin-side down. Using a spatula, gently press on the salmon to keep the pieces relatively flat; cook until the skin begins to crisp, 2 to 3 minutes. To check it, lift up the fish and carefully touch the skin: it will be firm if it's crispy. Turn the fish over and cook until just cooked through, 1 to 3 minutes more (see Tip). Carefully transfer to a clean plate.

  • Reduce heat to medium. Add the remaining 1 tablespoon oil, fava beans (or edamame), morels, garlic, pepper and the remaining 1/4 teaspoon salt. Cook, stirring, for 2 minutes. Add mushroom broth (or the soaking liquid, if using dried morels); cook until most of the liquid has evaporated, 2 to 3 minutes. Stir in mixed herbs. Remove from heat.

  • Serve the salmon on the sauce with the vegetables.


All wild salmon--and now some farmed--is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to

Salmon is easy to prepare and make absolutely gorgeous once you know how to cook it properly. The fillets cook fast and continue to cook when off the heat. For the best texture, cook about 3 minutes per 1/2 inch of thickness. Check the doneness with an instant-read thermometer (it should be about 130°F) or peek into the thickest part of the flesh with a fork--it should be just opaque.

Nutrition Facts

3 oz. salmon, 1/2 cup vegetables & 1/4 cup sauce
540 calories; protein 44.4g; carbohydrates 46.2g; dietary fiber 18g; sugars 22.6g; fat 24.4g; saturated fat 4.2g; cholesterol 55.8mg; vitamin a iu 2085.4IU; vitamin c 26.2mg; folate 363.5mcg; calcium 221mg; iron 6.5mg; magnesium 121.7mg; potassium 1330.7mg; sodium 388.2mg; thiamin 0.4mg.

2 starch, 1/2 vegetable, 5 lean meat, 3 1/2 fat