Salmon & Spring Lettuce Salad

salmon spring lettuce salad with True Citrus on a plate

Great for lunch or dinner, this refreshing salad is a nutrient-dense combination of healthy fats and protein. It’s also the perfect way to use leftover salmon the next day! Recipe adapted from City Tavern.


2 tablespoons walnut oil
6 packets True Lemon
8 packets True Lime
1 teaspoon Dijon mustard
2 tablespoons fresh tarragon, minced
2 teaspoons salt
Freshly ground pepper
(2) 4 ounce fresh salmon fillet
All-purpose flour, as needed (about 2 teaspoons will coat the salmon)
1 tablespoon extra virgin olive oil
Green asparagus, bottoms removed & blanched
Cherry tomatoes, full or sliced in half
Mixed Spring lettuces (such as Belgium endive, radicchio, escarole, red leaf lettuce)
Radishes, thinly sliced
Micro-greens, as garnish (optional)



  1. Combine walnut oil, True Lemon, 4 packets of True Lime, tarragon, and Dijon mustard.
  2. Whisk until completely blended. Season with salt & freshly ground pepper.


  1. Drizzle the remaining True Lime over the salmon. Let rest 1-2 minutes just allowing the lime to soak in.
  2. Sprinkle flour over the salmon filets, and shake until evenly coated.
  3. In a large skillet, heat the olive oil over high heat (you want to heat the oil just until it begins to smoke.)
  4. Sear the salmon until cooked to your desired temperature, about 2-3 minutes per side.
  5. Remove and set aside to cool.


  1. In a large mixing bowl, toss the lettuce with the dressing. Add a little at a time until just coated (don’t drench it, or the lettuce will get soggy).
  2. Place dressed lettuce in the center of a platter, and surround with additional dressing, if desired.
  3. Top with the rest of the vegetables, then gently place the salmon on top. Garnish with micro-greens and serve!