4 Salmon fillets
2 cloves of garlic, crushed
½ tsp. lemon zest
2 Tbs. Seasons Herbes de Provence Infused Olive Oil
3 Tbs. Seasons Mild Extra Virgin Olive Oil
2 Tbs. Seasons Bourbon Maple Balsamic 
Seasons Fleur de Sel, to taste
Seasons Pepe e Aglio, to taste

For the salad:

3 oz. mixed baby salad greens
1 apple, sliced
¼ cup roasted pumpkin seeds
¼ cup caramelized pecans
2 Tbs. dried cranberries
¼ small pickled red onion
1 oz. goat cheese

Directions

Heat two tablespoons of Herb de Provence Infused Olive Oil in nonstick pan over medium-high heat, add the crushed garlic and sauté for 30 seconds, then remove garlic. Season the salmon fillets with the Fleur de Sea Salt and Pepe e Aglio and add to the pan. Sear the salmon on both sides until golden brown, about 2 to 3 minutes (depending on the thickness of the salmon).

Meanwhile, to make the vinaigrette combine the Bourbon Maple Balsamic, Fleur de Sel, Pepe e Aglio in a small bowl and whisk in the Mild Extra Virgin Olive Oil.

In large bowl, toss salad greens, roasted pumpkin seeds, sliced apples, pecans, dried cranberries, and the red onion with the vinaigrette. Taste, adjust seasonings, and finish by topping with goat cheese. Divide the salmon fillets and salad among four individual serving plates.

Serve immediately.