Ingredients
SERVINGS: 6 Serving(s)
For the salmon:
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 small clove garlic, minced
- 1 teaspoon finely grated lemon zest
- 1 1/2 pounds wild-caught salmon fillets, skin removed and discarded
- sea salt and freshly ground pepper
For the salad:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon chopped chives, plus more for garnish
- 1 tablespoon minced shallot
- sea salt and freshly ground pepper
- 1 head romaine, leaves separated
- 1 orange, segmented, plus zest for garnish
- 3 radishes, thinly sliced
- 1/4 cup feta cheese
- dill, for garnish (optional)
Preparation
For the salmon:
Heat oven to 400°. Combine lemon juice, oil, mustard, garlic, and lemon zest in a small bowl. Place salmon on parchment-lined baking sheet. Season with salt and pepper. Spoon sauce over salmon and roast until cooked through, 15–20 minutes. Let cool before refrigerating until chilled. Once chilled, flake salmon into bite-sized chunks and refrigerate until ready to assemble salad.
For the salad:
Combine olive oil, orange juice, honey, chives, and shallot in a small bowl. Season with salt and pepper. Arrange romaine leaves on a platter. Drizzle with a little dressing and toss lightly to coat lettuce. Top romaine with orange segments, radishes, and salmon. Drizzle with additional dressing. Sprinkle with feta, chives, and dill.
