Dill Salmon Salad with Tangy Vinaigrette

This beautiful green salad is so damn satisfying, especially in the summertime with a glass of Sauvignon blanc! The fresh dill and vegetables bring a certain vibrance that is both delicious and healthy. The key to this dish is fresh dill in everything! The salmon, salad, and dressing all have either stemmed or minced dill!

Ingredients:
Salad:

• 4 salmon fillets (assume about 6-8 oz per serving)

• 16 oz mixed greens

• 1 bunch fresh dill (half with stems still attached, the reamaining minced with stems removed)

• 1 bunch asparagus, ends removed

• 1 can artichoke quarters

• 1 English cucumber, quartered

• 1/2 cup uncooked orzo pasta

• 1 shallot, diced

• Juice of half a lemon

• 2 tbs capers

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper

Tangy Vinaigrette:

• 1/2 cup of olive oil

• 1/3 cup red wine vinegar

• 1/2 cup stone-ground mustard

• 1/2 cup water

• Juice of half a lemon

• 1 tbs capers, minced

Directions:

• Dressing: whisk together olive oil, red wine vinegar, mustard, minced capers, minced dill, water, and lemon juice. Season with salt and pepper. If it’s too tangy for you, you can add a teaspoon of sugar or a drizzle of honey

• Place a small stockpot with 3 quarts of water on the stove over high heat and bring to a boil. Add 1/3 cup of orzo pasta to your boiling water, and boil for about 8 minutes. Drain and place the orzo pasta into a bowl. Add the juice of half a lemon, minced dill, garlic powder and stir. Set aside.

• Brush your salmon fillets with olive oil. Season with paprika, garlic, and onion powder. Add salt and pepper. Drizzle additional olive oil. Put 2-3 stems of dill on top of each fillet

• Break off the ends of asparagus by bending the middle-end of each stem. They will naturally snap as you apply pressure! Then slice your asparagus 1 inch thick

• Quarter your English cucumber and slice each quarter about 1 centimeter thick

• Slice your artichoke quarters in half

• Mince your shallot

• Roughly chop 2 tablespoons of capers

• In a medium saucepan on medium-high heat, add a tablespoon of olive oil. Add the asparagus and sauté for 4 minutes, stirring occasionally. Add 1/2 cup of water and artichokes to the pan and cook for an additional 5 minutes

• Add in artichokes to the saucepan once the water has evaporated, cook for an additional 5 minutes

• In a second medium saucepan on medium-high heat, place your salmon skin side down and sear for 5-6 minutes per side. Flip the salmon and add fresh dill and minced shallots on top to prevent burning. Sear for an additional 4 minutes. Remove from heat and transfer to a plate. Finish with a squeeze of lemon

• Now build your salad! Mixed greens at the bottom, then cucumbers, followed by asparagus and artichokes. After, add your capers. Place your salmon skin side down the center of the salad. The seared shallots and dill will be facing you

• Drizzle your tangy vinaigrette and enjoy