Salmon with Vegetable Green Salad

This salad was simply delicious, quite healthy and it took less than 30 minutes from start to finish.  Great weeknight meal for 2 or 4.

Serves 2

2 pieces of fresh salmon

Dijon mustard

Bread crumbs

Salt and Pepper

Fresh lemon zest and juice

Green leaf lettuce, washed, dried and chopped

Grape tomatoes, chopped

Green onions, chopped

Hearts of palm, chopped

Feta cheese, crumbled

Fresh mozzarella cheese, chopped

Asparagus, cooked and chopped

Freshly ground pepper

Dressing:

2 Tablespoons Grapeseed oil

1-2 tsp. Dijon mustard

2 Tablespoons Fresh lemon juice

1 tsp. Honey

Salt

1.  To prepare salad - mix together lettuce, tomatoes, onions, hearts of palm, feta cheese, mozzarella cheese, asparagus and pepper. 

2. Prepare dressing by mixing all the ingredients together in a bottle and shake well.  

3. To prepare the salmon - add some salt and pepper to both sides of the salmon, lemon zest and then rub some dijon mustard on both sides.  Add a light layer of breadcrumbs or panko to both sides.  

4. Preheat oven to 350 degrees. 

5. Heat a saute pan on high heat and add the salmon.  Cook on one side for about 3-4 minutes and then place in the oven for about 8-10 minutes or until fish has cooked through.  Be careful and don't overcook.

6. Pour dressing over salad and toss.  

7. Add the salmon on top of salad and squeeze some fresh lemon juice on top and serve.