Brighten up your mood with this fresh, feel-good Salmon Al Forno Salad.


  • 2 garlic cloves, chopped
  • 2 sprigs fresh rosemary, chopped Juice of 1 lemon
  • 4 tbsp olive oil, divided
  • 2-4 pieces wild-caught, skin-on salmon steaks
  • 4 cups arugula
  • 1 avocado, diced
  • 250 grams of asparagus, cut into 1-inch pieces, blanched and cooled


  1. Heat broiler. In a bowl, combine garlic, rosemary, half of the lemon juice, 2 tbsp olive oil, a pinch of sea salt, and freshly ground black pepper
  2. Rub garlic mixture liberally over the non-skin side of the salmon and bake on a baking sheet, skin side down, until cooked through, about 8 minutes.
  3. In a bowl, whisk together remaining lemon juice and oil; salt to taste. Toss with arugula, avocado, and asparagus. Divide salad among two plates and top with fish.

Recipe: Yoga Journal