- 6
Ingredients
- 1 lb. wild salmon
- 2 tablespoons olive oil
- 1 lemon, sliced
- 5-8 oz. mixed spring greens
- 2 heads of fennel, shaved
- 2 large bunches of mixed greens
- 3/4 cup pistachios, roughly chopped
- 1/4 cup fresh dill, roughly chopped
- Sea salt to taste
- Freshly ground peppe
Preparation
Step 1
5-8 oz. mixed spring greens
2 large bunches of mixed greens
Add all ingredients to a small mason jar. Shake well to combine.
Preheat oven to 400 degrees. Add salmon to a foil-lined large baking sheet. Rub with olive oil and season with sea salt and freshly ground pepper. Top salmon filets with sliced lemon and bake for 15-17 minutes. Set aside to cool.
In a large mixing bowl, mix together spring greens, fennel, fresh dill and crushed pistachios. Toss with celery seed vinaigrette, then top with baked salmon. Season with sea salt and freshly ground pepper.
Celery Seed Vinaigrette:
1 garlic clove, minced
2 teaspoons celery seed
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1/2 cup olive oil
3 tablespoons apple cider vinegar
Sea salt to taste
Freshly ground pepper
Add all ingredients to a small mason jar. Shake well to combine.