Spice Crusted Salmon with Dandelion Greens

What is lovely about this salmon dinner is the simplicity of the preparations and the profusion of compliments during the meal. Keep it seasonal by changing the side dishes and the starch. In the winter I would serve this with mashed potatoes, buttered carrots, peas and corn. In summer we should all be getting our fruits and vegetables from our local farms.

I created this scrumptious dinner on the fly one evening when I was in the throes of experimenting with this Coast Fresh giveaway spice blend.

Great for seafood, fish, and chicken

There was some fresh salmon in the fridge,as well as a bundle of asparagus and a bundle of dandelion greens.

Grilled Spicy Salmon


4 5-ounce fillets of fresh salmon

2-tablespoon extra virgin olive oil

3 tablespoons spice blend

I whole lemon cut into 2 halves – use one half to cut into 4 thick slices, and save the other half for the greens.

1-teaspoon butter

1 bundle asparagus, washed and dry ends snapped off.


Preheat the oven to 400 degrees or warm up the barbeque if you prefer to grill your salmon.

  1. On a flat plate, sprinkle I tablespoon olive oil and 1.5 tablespoons spice blend. Place the four slices of lemon on the plate and the salmon fillets skin side down on each lemon slice. Rub the remaining olive oil into the salmon flesh and sprinkle the remaining spice blend. Cover and set aside for a few minutes while you prep the rest of the meal.

 Ready to finish the dish

  1. In a heavy bottom oven safe pan, warm the butter, add the salmon fillets flesh side down and cook for 1 minute, flip to skin side down, scrape the spice-oil mixture off the plate and onto the salmon, place one lemon slice on each fillet.
  2. Scatter the asparagus around the fish. Transfer the pan to the oven and roast for 12 minutes.



2 cups basmati rice, rinsed and drained

4 cups cold water


  1. Put the rice and water in the pot of the rice cooker and follow instructions.

 Dandelion Greens


1 bundle dandelion greens, washed and roughly chopped (leaves and stalks)

1-tablespoon extra virgin Greek olive oil

1 tablespoon finely diced onions

1 teaspoon finely chopped garlic

The remaining half of the lemon

Himalayan sea salt and course ground pepper to taste.


  1. Warm the oil in a pan, sweat the onion, add the garlic and fry quickly, add the dandelion greens and stir well. Cover the pan and allow the greens to steam down for 5 minutes. Remove the lid and continue cooking for 5 minutes until the liquid has dissolved.

Plate It


Remove the salmon from the oven, rest for a minute. Arrange on the plates, and remember to spoon some pan drippings over the rice.

Enjoy with a glass of Pinot Gris, alone or with friends and family.



Samantha McLeod

Vancouver based food and travel writer.

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