Courtesy Savory Stop & Shop

Salsa verde and creamy avocado come together in a vibrant green dressing that instantly perks up any salad—especially this one, where tender salmon takes the lead. Roasted green beans, juicy grape tomatoes, and a fragrant spring‑herb mix build a fresh, colorful base, while the quick microwave‑steamed salmon keeps things effortless on busy weeknights. Drizzled with that bright, velvety dressing, every bite feels clean, satisfying, and full of lively flavor.

Ingredients

• 1 (12 oz) pkg trimmed fresh green beans
• 5 tbsp olive oil divided
• 1 avocado
• ½ cup jarred salsa verde
• 1 lemon
• 4 (4 oz) salmon fillets
• 1 pint grape tomatoes
• 1 (5 oz) pkg Nature’s Promise® Organic Spring Mix with Herbs

Steps

1. Preheat oven to 425°F. Toss green beans with 1 tbsp oil, salt, and pepper. Add to a baking sheet and roast 20–25 min., until golden brown, stirring once halfway through.
2. Meanwhile, into food processor or blender, scoop the flesh of avocado. Add salsa verde, remaining ¼ cup olive oil, salt, and pepper. Pulse until smooth.
3. Slice lemon and arrange slices on bottom of a microwave-safe baking dish. Top with salmon fillets skin-side down. Season with salt and pepper. Cover and microwave on high 3–4 min., until fish is fully cooked. Let stand, covered, 2 min. Discard salmon skins and lemon slices.
4. Meanwhile, halve grape tomatoes and roughly chop green beans. In a large bowl, combine spring mix, tomatoes, green beans, and dressing. Divide among 4 plates and top with salmon.