Summer Salmon Salad

Serves: 2 | Time: 30 minutes

INGREDIENTS

• 2 – 8 oz salmon filets
• 1 heirloom or slicer tomato
• 6 oz greens of choice (kale, spinach, chard)
• 2 oz scallions or chives, chopped
• Lemon wedges
• Vinaigrette of choice (I used store bought raspberry vinaigrette but try making your own if you have time!)
• 2 Tbsp honey
• Salt and pepper
• Sesame oil

DIRECTIONS

1. Season salmon with salt and pepper.
2. Drizzle oil on a non-stick pan and set to medium high.
3. Place filets skin side up and cook 4-5 minutes.
4. While waiting for the fish to cook, chop veggies. (Optional: add a small amount the juice left from the tomato to the pan.)
5. Flip filets and cook for another 4 minutes. 
6. Drizzle honey on salmon, then squeeze lemon juice into the pan to deglaze.
7. Toss greens and tomatoes with vinaigrette, salt and pepper to taste.
8. Plate salad, and place salmon filets on the bed of greens.
9. Top with chopped scallions or chives and garnish with lemon wedges.