
Salmon & Little Gem Salad

This bright, clean dish brings together flaky grilled salmon and bed of little gem lettuce, topped with a fresh herb mix and caramelized pepitas. It’s paired with a bright, vegan green goddess dressing made from avocado, champagne vinegar, and soft herbs like tarragon and dill.
Nutritional facts
Protein
39g
Carbs
11g
Calories
420kcal
Fat
26g
Ingredients
Extra Virgin Olive Oil, Mint, Dill, Pumpkin Seeds, Lemon Zest, Sugar, Kosher Salt, Shallot, Little Gem Lettuce, Tarragon, Avocado, Salmon, Champagne Vinegar
Contains fish.
Reviews
3.4
Based on 81 reviews
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About Felipe Donnelly
Felipe Donnelly is a chef, restaurateur, and storyteller whose cooking bridges his Latin American roots with global influences. He is the co-owner of acclaimed Brooklyn restaurant Colonia Verde and the beloved Comodo, where his food has earned both neighborhood devotion and national recognition. Felipe also leads Comparti Catering, creating memorable dining experiences for weddings and events, and is developing Paloa, a new line of Latin American pantry staples.
Felipe’s path to the kitchen began in advertising, but he soon followed his passion for food and hospitality, opening Comodo in New York’s West Village in 2012 with his wife and partner, wine director Tamy Rofe. Together, they’ve built restaurants that celebrate community, heritage, and creativity, from wood-fired Sunday asados to inventive tasting menus.
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