Salmon Salad

Pat salmon dry then lightly season both sides with a small amount of salt and black pepper.

Drizzle a small amount of olive oil on both sides of the salmon to coat; do not drench.

Heat a cast iron or non-stick pan to medium-high. Carefully grease the pan with a small amount of olive oil.

Once pan is hot, cook salmon for about 4-5 minutes on each side (internal temp. 130-140°F)

Remove salmon from pan and set aside on a clean plate; cover to keep warm. Remove skin if preferred

In a large bowl, toss together the mixed greens and top with cherry tomatoes, watermelon radish, carrots, and purple cabbage.

Using a blender, combine lemon juice, olive oil, Dijon mustard, honey, garlic, oregano, salt, and black pepper. Blend until well combined and slightly think, about 30-45 seconds; you want an opaque coloring.

In an individual salad bowl, add in salad mix.

Drizzle on dressing.