Pan Seared Salmon over Spinach and Arugula salad with Lemon Vinaigrette

1. For Salad dressing add all ingredients into a blender or food processor except for Olive Oil.

Blend until smooth, then slowly add olive oil. Taste and adjust salt as needed.

2. Rinse salmon filet and pat dry with paper towel. Add Salon to Ziplock bag with 1⁄4 C. Lemon

Vinaigrette. Marinate for 30 mins to 1 hour.

3. Remove Salmon from marinate, Pat dry with paper towel. Rub 1 tsp Avocado oil on salmon

and season with salt n pepper.

4. Heat a cast iron or heavy bottom no stick pan over medium high heat. Add 1 tbsp Avo Oil

Cook fish for 2 to 4 mins on each size until just cooked through glaze with 1 Tsp of

Vinergerette at the end of cooking.

5. For Salad add Spinach and Arugula to a large mixing bowl and toss with Salad dressing using

only enough to just dress the greens.

6. Plate Salad greens and garnish with tomato, Shallot, and Sweet peppers. Place salmon on

salad and garnish with chopped fresh dill.