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.
Great flavor, but the salad was already wilted and a little soggy when it was delivered. The salmon also tastes great but doesn’t reheat well, it’s better cold.
Rachel · 04/15/26
Francine · 04/15/26
Carolyn · 04/15/26
Andrea · 04/15/26
dry salmon, little taste; very small but tasty salad
Barbara · 04/15/26
Crystal · 04/14/26
Daniel · 04/14/26
The salmon was cooked perfectly, and the salad was good. I added a baked potato to complete the meal. Fantastic meal Chef Donnelly!☺️
Edwina · 04/14/26
Perfect! When will it be available again?
Adam · 04/14/26
Rocket · 04/14/26
Erin · 04/14/26
Erin · 04/14/26
Soooooooo much dill. Totally overpowering.
Stephanie · 04/14/26
The salmon was very dry. The lettuce had already gone off the day this was delivered.
A. · 04/14/26
Helen · 04/14/26
This was the worst meal that I had. The salmon was hard and barely edable. Seems like an old fish. Had to throw most of it away. Only could eat about one fourth. Salad was OK but not a meal. Unhappy.
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.