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Toasted Naan with Smoked Salmon-Goat Cheese Spread & Chopped Salad.

  • 1
    English cucumber
  • 4
    flatbreads or naan
  • ½ small bunch
    fresh dill
  • 2 cloves
    garlic
  • 1 (4 oz) log
    goat cheese
  • 1 pint
    grape tomatoes
  • ½ small bunch
    green onions (scallions)
  • 1
    lemon
  • ½ cup
    plain Greek yogurt
  • 1 bunch
    radish
  • 1 (4 oz) pkg
    smoked salmon
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    pure maple syrup
  •  
    salt
  • 1
    Preheat oven to 450°F.
  • 2
    Wash and dry the fresh produce.
    1 lemon
    ½ small bunch fresh dill
    ½ small bunch green onions (scallions)
    1 English cucumber
    1 bunch radish
    1 pint grape tomatoes
  • 3
    Zest lemon into a small bowl, then juice it into a medium bowl.
  • 4
    Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add half of the dill to each bowl.
  • 5
    Chop salmon into ¼-inch pieces and add to the small bowl with the lemon zest.
    1 (4 oz) pkg smoked salmon
  • 6
    Crumble goat cheese into the bowl with the salmon. Add yogurt and crushed red pepper; mash with a fork to combine the spread and set aside.
    1 (4 oz) log goat cheese
    ½ cup plain Greek yogurt
    ⅛ tsp crushed red pepper
  • 7
    Arrange naan on a large baking sheet pan. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until crispy, about 10 minutes. Remove from the oven.
    4 flatbreads or naan
  • 8
    Meanwhile, peel and mince garlic. Add to the medium bowl with the lemon juice, along with oil, maple syrup, salt, and pepper. Whisk to combine the dressing.
    2 cloves garlic
    2 tbsp extra virgin olive oil
    2 tsp pure maple syrup
    ½ tsp salt
    ½ tsp black pepper
  • 9
    Trim green onions; cut crosswise into ¼-inch pieces and add to the bowl with the dressing.
  • 10
    Trim and medium dice the cucumber; add to the bowl.
  • 11
    Trim off and discard tops and root ends of radishes; thinly slice and add to the bowl.
  • 12
    Halve tomatoes and add to the bowl. Toss to combine the salad.
  • 13
    Divide salmon-goat cheese spread between toasted naan and smooth out in an even layer. Cut into quarters.
  • 14
    To serve, divide naan and salad between plates. Enjoy!