Serves two. Time: prep 20 min; cook 10-15 min

Ingredients

Salmon

• 1 lb of salmon cut into 2 portions, deboned, rinsed with cold water and dried as thoroughly as possible (without damaging the salmon) using paper towels. Room temp prior to cooking.
• Salt and pepper
• Avocado oil, 2 tbsp for searing
• Lemon slices (for cooking and serving)

Chimichurri

• 1/4 cup finely chopped parsley
• 1 clove garlic minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Salad

• 2 cups romaine lettuce, washed, dried and chopped into 1 inch pieces
• 4 small beets (either roasted or canned), cut into quarters
• 2 tbsp finely sliced onion (red, white or yellow)
• 2 tbsp walnuts, crushed
• 1.5-2 tbsp goat cheese

Dressing

• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tsp shallot, finely chopped
• 1 tbsp spicy brown or dijon mustard
• 1 tsp sugar (or to taste)
• 1/2 tsp oregano
• Salt and pepper to taste

Method

Dressing

• Whisk all ingredients in a measuring cup with spout to facilitate pouring.

Salad

• Prepare salad as follows: put lettuce, beets, onion and walnuts in bowl and toss with dressing to evenly coat everything. Put into fridge.

Salmon

• Heat oven to 325 degrees.
• Score salmon skin 4-5 times.
• Season generously with salt especially (more on the thicker part and less on the thinner part), also pepper to taste.
• Add avocado oil to pan and heat up medium-high to high. Oil should not be smoking or fish will stick and you might just ruin your pan- just shimmering dramatically.
• Place salmon carefully into pan to sear using tongs. 60-90 seconds. Make sure its not sticking and be careful of oil splatter as you check level of sear with a spatula.
• Take off heat and gently (to avoid sticking and ruining sear) flip salmon skin side down. Squeeze salmon with lemon and place into preheated oven for 4-6 minutes, level of doneness has a lot to do with personal preference and thickness of filets.
• Remove from oven and allow to rest.

Salad

• Remove from fridge and stir salad.
• Put on plates and put dollops of goat cheese on salads.

Salmon

• Squeeze with lemon, place on plate next to salad.
• Cover salmon with chimichurri and serve.