Ingredients

Ingredients

• 2 Skin-On Salmon Fillets
• 6 oz Red Potato
• 3 oz Shelled English Peas
• 2 oz Arugula
• 2 Radishes
• 1 Pink Lemon
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Sunflower Seeds
• 2 tsp Salmon Spice Blend (Ground Fennel Seed, Ground Coriander & Sweet Paprika)

Instructions

Instructions

1

Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Slice the potato into ¼-inch-thick rounds. Cut off and discard the peel and white pith of the lemon. Small dice the lemon, discarding the seeds; transfer to a bowl. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.

2

Cook the potato & peas:

Add the potato to the pot of boiling water and cook 6 to 8 minutes, or until slightly tender when pierced with a fork. Add the peas and cook 3 to 4 minutes, or until the potato is tender and the peas are bright green. Drain thoroughly and transfer to a large bowl.

3

Marinate the lemon:

While the potato cooks, season the lemon with salt and pepper to taste. Slowly stir in 2 tablespoons of olive oil until well combined. Set aside to marinate for at least 5 minutes.

4

Cook the salmon:

While the lemon marinates, pat the salmon fillets dry with paper towels; season with salt, pepper and the spice blend on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

5

Make the salad:

Just before serving, add the arugula, sunflower seeds, radishes and vinegar to the bowl of cooked potato and peas. Drizzle with olive oil and toss to combine; season with salt and pepper to taste.

6

Plate your dish:

Divide the salad between 2 dishes. Top with the cooked salmon fillets. Garnish the salmon with a few spoonfuls of the marinated lemon. Enjoy!