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)
- Combine walnut oil, True Lemon, 4 packets of True Lime, tarragon, and Dijon mustard.
- Whisk until completely blended. Season with salt & freshly ground pepper.
- Drizzle the remaining True Lime over the salmon. Let rest 1-2 minutes just allowing the lime to soak in.
- Sprinkle flour over the salmon filets, and shake until evenly coated.
- In a large skillet, heat the olive oil over high heat (you want to heat the oil just until it begins to smoke.)
- Sear the salmon until cooked to your desired temperature, about 2-3 minutes per side.
- Remove and set aside to cool.
- 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).
- Place dressed lettuce in the center of a platter, and surround with additional dressing, if desired.
- Top with the rest of the vegetables, then gently place the salmon on top. Garnish with micro-greens and serve!