Spring Salmon Salad


4 cups spring salad mix with herbs
1 cup fresh snap peas in the pods sliced length wise
2 4oz filets of salmon
spray olive oil for cooking (or 1 teaspoon of olive oil)
Salt and pepper to taste
1-2 Tablespoons dressing (below)

Separate salad mix on 2 plates. Top greens with snap peas. Drizzle with 1-2 Tablespoons of dressing. Lightly season with salt and pepper.
Pat salmon dry with a paper towel then sprinkle with salt and pepper. Spray sauce pan lightly with olive oil. Place salmon in sauce pan on medium high heat and cook for 5 minutes, then turn over and cook another 3-5 minutes or to desired temperature. Place warm salmon on top of dressed greens.

In a jar or other container with a tight lid, add
1/8 cup extra virgin olive oil,
¼ cup of either apple cider vinegar, balsamic vinegar, or white wine vinegar
1 teaspoon of Dijon mustard
1 teaspoon finely chopped shallots
Shake all ingredients until well mixed.

Serves 2.