Seasons Recipes

Roasted Salmon Fillet on Mixed Baby Greens with Sicilian Lemon Balsamic and Fresh Dill

Roasted Salmon Fillet on Mixed Baby Greens with Sicilian Lemon Balsamic and Fresh Dill
Serves 2

Ingredients
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

Directions
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.

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