Roasted Salmon Citrus Salad with Leeks and Asparagus
Prep all ingredients and heat oven to 350 degrees. Rub salmon with olive oil and season with spices. Arrange salmon, leeks and asparagus on parchment-lined sheet pan and drizzle with 1/3 c dressing. Bake 12-15 min, until salmon reaches 135 degrees internal temp and flakes easily in center. Remove from heat and let cool 10 min. Gently toss together lettuces, cucumber, oranges, radishes, almonds, capers and 1/3 c dressing. Divide salad among four plates and top with roasted vegetables and a salmon fillet, garnishing with boiled egg, fresh dill, toasted baguette, and remaining dressing, as desired.
Honey Champagne Vinegar Dressing
Combine all ingredients, except oil, then whisk oil into dressing in a steady stream. Taste and adjust seasonings, as desired. Chill until ready to serve.
* To make this recipe keto, substitute with keto dressing. To make this recipe paleo, omit vinegar or substitute with paleo-friendly vinegar.