Trim the dark green parts of the leeks off and the stringy root tips. (These can be used to flavor a broth or as compost).

Slice white part of leeks in half lengthwise, rinse and pat dry and mince.

Slice the remaining light green parts of the leeks thinly.

Reserve the sliced green part for the slaw.

Marinate Salmon

In a large bowl, mix together half black pepper, garlic, and the minced white leeks.

Add the salmon filets, cover, and refrigerate to marinate for at least 20 minutes.

In a larger bowl, add the greek yogurt, cider vinegar, honey, ¾ quantity olive oil, salt, and half black pepper and whisk to mix.

Add the broccoli stems, sliced leek greens, and shredded red cabbage and toss until combined.

Cover and refrigerate for at least 20 minutes to let it marinate.

Preheat oven to 350 degrees.

Toss broccoli florets with remaining olive oil and roast in oven for about 10-15 minutes or until tender and has some color.

Preheat a large skillet over medium heat.

Place marinated salmon in the skillet and increase heat to high.

Cook for about 3 minutes on each side until the salmon is cooked through.

For each dish: place leek green broccoli stem slaw on a plate and top with one salmon filet. Top salmon with 1 tsp of green goddess dressing and serve roasted broccoli on the side of salmon.