Roasted Salmon Fillet on Mixed Baby Greens with Sicilian Lemon Balsamic and Fresh Dill
2 6-oz. wild caught salmon fillets
4 Tbs Seasons Hojiblanca Gran Cru Olive Oil
1 Tbs Seasons Sicilian Lemon White Balsamic Vinegar
1 small organic lemon, slice one half of lemon, juice the other half
3 cups mixed baby greens (we used baby arugula, spinach, and watercress)
2 sprigs fresh dill
⅛ tsp Seasons Himalayan Pink Premium Salt
⅛ tsp Seasons Spicy Citrus Seasoning
⅛ tsp Seasons Pepe e Aglio
Preheat oven to 350 degrees.
Coat salmon with 2 Tbs olive oil, then drizzle with lemon juice and season with Spicy Citrus Seasoning. Top each fillet with sliced lemon and roast on a parchment-lined baking sheet for 10-15 minutes, to preferred doneness.
In a large bowl, whisk remaining 2 Tbs olive oil, 1 Tbs Sicilian Lemon White Balsamic, Pepe e Aglio, and Himalayan Pink Salt. Add baby greens and fresh dill, toss to coat.
Arrange greens on serving dish and top with salmon.