Salmon Salad with Lemon-Herb Vinaigrette
Sprinkle 1/2 tsp salt over 4 salmon fillets on a foil-lined baking sheet. Season with black pepper. Roast at 450F for 10-12 min. Gently flake into bite-size pieces. Whisk 1/3 cup olive oil with 1/4 cup lemon juice, 3 minced garlic cloves and 2 tsp Dijon mustard in a large bowl. Stir in 1 tbsp each finely chopped tarragon and capers. Toss with 2 heads romaine lettuce, separated into leaves, and salmon.
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Last updated: August 28th, 2020
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