salmon

• 2 lb side of wild salmon
• olive oil
• sea salt

yogurt dill dressing

• 1/3 cup full fat yogurt
• 1/3 cup mayonnaise
• 2 Tbsp lemon juice
• 1/2 cup fresh dill fronds, packed
• 1/2 tsp dried dill (this is optional but gives an extra punch of flavor)
• salt and fresh cracked pepper to taste

salad (the amounts are approximate)

• 4 cups fresh spring greens of your choice, I used a spring greens mix along with some microgreens.
• 1/4 small red onion, halved and thinly sliced
• 1/2 cup thinly sliced baby carrots
• 1/2 cup thinly sliced small cucumbers
• 1 handful sugar snap pea pods, sliced in half on the diagonal
• handful of baby asparagus stalks (I use them raw, but you can blanch in boiling water if you like them softer.)
• handful of cherry tomatoes (if you can find them on the vine, that's nice)
• 8 radishes, trimmed and halved or quartered
• 1/2 fennel bulb, trimmed and sliced very thinly

garnish

• Fresh dill fronds
• capers
• thinly sliced lemon, seeds removed
• edible flowers like pansies