Herby Salmon Salad

Listen, if you are not a fan of fruit in your salads -- just trust me (& Sarah Michelle Gellar)! Now you are. #CleanPlateClub

Ingredients:

For the Salmon:

1 large Wild Salmon Fillet (about 1.5–2 lbs, or 24–32 oz)

2 tbsp Olive Oil

¼ cup Fresh Lemon Juice (about 1 large lemon)

2 tbsp Dijon Mustard

1 tbsp Raw Honey

2 cloves Garlic, grated

½ tsp Sea Salt

½ tsp Black Pepper

For the Salad:

4 cups Romaine Lettuce, chopped

2 tbsp Fresh Parsley, chopped

2 tbsp Fresh Mint, chopped

2 tbsp Fresh Dill, chopped

2 tbsp Fresh Basil, chopped

1/2 cup Local Strawberries, chopped

1/4 cup Dried Cranberries (no sugar added)

For the Apple Cider Vinaigrette Dressing:

3 tbsp Apple Cider Vinegar

1 tbsp Dijon Mustard

1 tbsp Honey or Maple Syrup (optional for a touch of sweetness)

1/4 cup Olive Oil

Salt & Pepper, to taste

Instructions:

1. Preheat your oven to 375°F.

2. Place the large piece of salmon directly on a baking sheet lined with parchment paper.

3. Coat the lemon honey garlic marinade mixture all over the salmon and rub it in evenly.

4. Roast the salmon in the oven for about 18-20 minutes, or until it flakes easily with a fork.

5. While the salmon is roasting, wash and dry the romaine lettuce and herbs, then chop them and place it in a large salad bowl.

6. Chop the local strawberries and set them aside.

8. Once the salmon is cooked, remove it from the oven and allow it to cool slightly before flaking it into large pieces.

9. Add the flaked salmon, strawberries, dried cranberries, fresh herbs, and romaine lettuce into the bowl.

10. For the apple cider vinaigrette dressing, whisk together the apple cider vinegar, Dijon mustard, honey or maple syrup (if using), and olive oil in a small bowl. Season with salt and pepper to taste.

11. Drizzle the vinaigrette over the salad and toss gently to combine. Serve & enjoy!