arugula salad with salmon and dill dressing
- Total Time: 25 m
- Servings: 1
- Serving Size: 1 salad
- Level: easy
1 ½ cups nonfat plain siggi’s skyr
⅓ cup extra virgin olive 0il (add more as needed)
¼ cup chopped dill
juice of 1 large or 2 small lemons
1 tsp salt
siggi’s dill dressing
diced red onion
chopped cherry tomatoes
juice of ½ a small lemon
Add siggi’s, olive oil, juice of the lemon and salt to a blender on low speed.
Once emulsified, turn to lowest speed and add dill until combined.
Transfer to a jar to use immediately or store in the refrigerator for later.
Cook salmon until the internal temperature reaches 145 degrees. About 8 minutes at 400 F in an air fryer.
Add everything to a bowl, mix to combine with a teaspoon of dressing and top the salmon with about ½ a teaspoon of the dressing as well.