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Salmon and Creamy Camelina Dill Dressing

BT Calgary | posted Monday, Feb 3rd, 2014

With Beet and Kale Salad

For the salad:

  • 4 large beets – Dice, toss in 2 tablespoons of Three Farmers camelina oil, and season with salt/pepper; roast at 350 degrees F; set aside to cool
  • 4 large kale leaves – wash and remove stem, chop
  • 1 cup pumpkin seeds – toasted
  • 3 tablespoons hemp seeds

For the Dressing: (x2 this recipe to have additional dressing for the salmon)

  • 1 cup fresh, stemmed, dill
  • 1 tbsp cider or malt vinegar
  • 2 tsp lemon juice
  • 1 tbsp honey
  • 2 tbsp Greek yogurt
  • ½ cup Three Farmers camelina Oil 2


  1. Toss the dill, Greek yogurt, lemon juice, vinegar and honey into a blender. Blend till smooth. Slowly add Three Farmers camelina oil while blending.
  2. In a bowl, combine the salad ingredients and toss with the camelina dill dressing. Season with salt and pepper.

For the salmon:

  • 2 tbsp camelina oil
  • 2 fillets salmon or trout


  1. Preheat oven to 350 degrees F.
  2. Heat the camelina oil in a pan on the stove top, season the fish with salt and pepper and lie in the pan to hear it sizzle. If you do not hear a sizzle the pan is not yet hot enough to sear the fish nicely. Sear until one side is caramelized (nicely browned – approx. 2 min) then flip the fillet and sear the other side. Now, pop your pan into the oven for about 7 min (depends on how thick the fillet is) and cook to desired doneness.
  3. To test doneness: Press gently on the thickest part of the fillet and if it begins to flake away from itself while still holding form, it is done.
  4. Let it rest for about 2 minutes, top with camelina dill dressing and serve alongside the beet and kale salad.



Courtesy Elysia Vandenhurk : Three Farmers: threefarmers.ca

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