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Green Garlic Salmon
with zucchini ribbon & mixed green salad

Active: 25 min Total: 35 min
Green garlic (sometimes known as spring or new garlic) is a less mature, milder tasting garlic. It's got a budding garlic bulb at the end and has green shoots. If it's easily found, it's definitely worth using to add flavor to this spring salmon dish!


Green Garlic Salmon:
  • Green garlic (sub 1 clove garlic for each green garlic stalk) - 2 stalks
  • Salmon fillets (4 to 6 oz) - 4
  • White wine vinaigrette - ~3 Tbsp ((ingredients listed separately))
  • Lemon - 1/2 , wedges
Zucchini Ribbon & Brown Rice Salad:
  • Brown rice (for 2 meals) - 1 1/3 cups
  • Zucchini - 2 , peeled into ribbons
  • White wine vinaigrette - ~4 Tbsp ((ingredients listed separately))
  • Mixed greens - 4 oz
White Wine Vinaigrette:
  • White wine vinegar (sub red wine vinegar) - 2 1/2 Tbsp
  • Honey - 2 tsp
  • Dijon mustard - 1 tsp
  • Cooking oil - 4 Tbsp


  1. Brown rice - This makes enough for Thursday’s dinner. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Simmer for ~45 minutes or until rice has absorbed all the liquid. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Reserve 2 cups / 380 g for Thursday (amount for 4 servings; adjust accordingly if customizing). (Can be done up to 5 days ahead)
  2. Green garlic or garlic - If using green / spring / new garlic, slice off green parts and the root end. Slice in half lengthwise and then saute in some oil with a bit of salt until softened, ~3 minutes. Chop. If using garlic, just crush or mince. (Can be done up to 4 days ahead)
  3. Make vinaigrette - Whisk together vinegar, honey, Dijon, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  4. Marinate salmon - Rinse and dry salmon. Mix green garlic or garlic with half the vinaigrette in a baking pan and coat salmon in the marinade. Sprinkle with some salt and pepper. (Can be done up to 1 day ahead).

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  1. Heat oven to 400F / 203C.
  2. Bake salmon for 12 to 16 minutes until mostly opaque (if you like your salmon slightly rare, it should still be translucent in the middle).
  3. While salmon is baking, peel zucchini ribbons. Place into a colander and lightly salt.
  4. When salmon is done, toss remainder of vinaigrette with zucchini, greens, and 1 cup of brown rice (remember to save 2 cups / 380 g - amount for 4 servings - for Thursday). If you like nuts or seeds in your salads, you can throw some in for extra crunch. Enjoy salmon with lemon wedges and salad on the side!
  5. If you want to get a head start on your slow cooker soup for tomorrow, you can.



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