Salmon Salad with Lemon Vinaigrette

Shopping List:

Salmon
  • 2 2-3 oz. salmon filets
  • 4 slices of lemon
  • Sea salt
  • Fresh ground pepper
  • Fresh dill (optional)
Salad
  • 4 cups (tightly packed) baby lettuce or spring mix
  • ½ fennel bulb sliced thin on a mandolin or by hand
  • 2 cups cherry or grape tomatoes, halved
  • Capers (optional)
Vinaigrette
  • ¼ cup white wine vinegar
  • 2 tbsp. Dijon mustard
  • 2 tbsp. fresh lemon juice
  • 1 tsp. minced shallot
  • ½ tsp. sea salt
  • ½ tsp. honey
  • Fresh ground pepper
  • ½ cup olive oil

Mixing Goods:

First make the salmon. Preheat oven to 450 degrees. Rinse the salmon and pat dry. Season with sea salt and fresh ground pepper and top with lemon slices and fresh dill (optional). Place salmon skin side down on non-stick pan or baking sheet lined with foil. Bake 12-15 minutes or until cooked through. Set aside to cool.

To make the vinaigrette, put the vinegar, Dijon, lemon juice, shallot, sea salt and honey in a small bowl. Whisk to combine. Then add the olive oil slowly while whisking to emulsify. Give a few grinds of fresh ground pepper.

Put the salad ingredients in a large bowl. Add desired amount of dressing and toss. You will have dressing left over. It will keep for several days in the refrigerator. Serve salad with cooled salmon on top and with a grind of fresh pepper and capers (if desired).