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Creamy Ginger Dressing with Grilled Salmon and Roasted Asparagus

Kelly Bejelly of

Serves 2
Dairy-free options Gluten-free options Main Dishes Fish & Seafood Salads & Dressings Barbecue Roast


  • Creamy Ginger Dressing
    • 2 Egg yolks
    • 1 Tablespoon lemon juice
    • 1 Tablespoon apple cider vinegar
    • 1/2 Teaspoon sea salt
    • 1 Cup Thrive® Culinary Algae Oil
    • 1 Tablespoon minced ginger
    • 1 Tablespoon tamari
    • 1 Tablespoon honey
    • 1 Tablespoon Apple Cider Vinegar
  • Oven Roasted Asparagus
    • 2 Tablespoons Thrive® Culinary Algae Oil
    • 1/2 Teaspoon sea salt
    • 1/2 Teaspoon black pepper
    • 1 Lb. asparagus
  • Grilled Salmon
    • 2 Tablespoons Thrive® Culinary Algae Oil
    • 1/2 Teaspoon sea salt
    • 1/2 Teaspoon lemon pepper
    • 1/2 Teaspoon coconut sugar (or sugar of choice)
    • 1 Lb. fresh salmon
  • Other
    • Salad Greens


  1. To make the dressing, add the egg yolks, 1 tablespoon of apple cider vinegar, lemon juice and sea salt to a blender.
  2. Turn the blender on low and slowly drizzle in the Thrive® Culinary Algae Oil. Pulse on low until it emulsifies.
  3. Then add in the rest of the dressing ingredients and pulse on low until combined. Pour into a glass container and store in the fridge until ready to eat.
  4. To make the Roasted asparagus, preheat your oven to 400 degrees.
  5. On you baking sheet place the asparaus and drizzle the Thrive® Culinary Algae Oil over it. Sprinkle with salt and pepper and toss the asparagus with your hands until coated.
  6. Place the baking sheet in the oven and bake for 10 minutes. Remove from the oven and set aside until cooled
  7. To make the grilled salmon, place the sea salt, lemon pepper and sugar in a small bowl and mix with a spoon until combined.
  8. Place your grill pan on your stove over medium high heat.
  9. Coat both sides of the salmon with the Thrive® Culinary Algae Oil and then sprinkle the seasoned salt on both sides.
  10. Place the salmon on the grill and cook for 2 to 3 minutes until dark pink and flip and repeat.
  11. Remove the salmon from the oven and set on a plate.
  12. In two bowls place some salad mix and the top with the grilled asparagus, salmon and then place the dressing on top. Enjoy!

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