ROASTED SALMON WITH APPLE & DRIED CRANBERRY SALAD

Buy either wild Pacific Salmon or wild Atlantic salmon at your seafood store. There are many reasons not to buy farm raised salmon. They are fed chemicals to give them color and wild salmon eat krill which give them the rich red color. They are also given antibiotics and are fed chicken feces, corn meal, soy, and other fish containing toxins, including mercury.

4 (6 to 8 oz) portions wild salmon, skin left on

2 T avocado oil

Sea salt and freshly ground black pepper

Drizzle olive oil over each salmon fillet and sprinkle with sea salt and pepper. 

Honey-Lemon Salad Dressing

1 T grated lemon zest

½ cup freshly squeezed lemon juice (about 4 lemons)

¼ cup honey

2 t Dijon mustard

½ cup extra-virgin olive oil

Salt and freshly ground black pepper

Mixed dark salad greens for 4 people, roughly chopped

2 apples, chopped

12 cherry tomatoes, cut in half

1 cup dried cranberries

1 cup toasted pecans or walnuts

In a large salad bowl, whisk together the lemon zest, lemon juice, honey, Dijon mustard, and olive oil.

Season to taste with salt and pepper.

Slowly whisk in the oil until emulsified (slightly thickened).

Pour about ¼ cup of the salad dressing into a small bowl, for the salmon, and set aside.

Preheat oven to 425 degrees F.

Place salmon fillets, skin side down, on a baking sheet.

Roast salmon for 8 minutes, remove from oven and drizzle with the reserved salad dressing.

Place back in oven and roast another 2 to 3 minutes.

While salmon is in the oven, add the salad greens to the bowl with the salad dressing.

Toss to combine and add the apples, cranberries, and nuts and toss again.

Divide the salad between 4 plates.

Remove salmon from baking sheet with a metal spatula (the skin will remain on the baking sheet) and place on top of the salad. 

Drizzle salmon with the reserved salad dressing and serve.

Serves 4