2 pounds farm raised salmon fillets
Fresh ground black pepper
1 bag fresh spinach or chopped romaine lettuce
1 can salad cut hearts of palm or 1 1/2 cup matchstick carrots
1/4 cup chopped scallions
dressing of your choice, I used Brianna's Lemon Tarragon Vinaigrette
Preheat oven to 375 degrees. Line a rimmed cookie sheet with foil and turn up the sides to catch any liquid. Season the salmon with salt, pepper, and garlic powder. Roast for 25-35 minutes until it flakes easily with a fork. Allow it to cool a minute or two and then plate. Toss the salad ingredients together with dressing and plate with salmon. Enjoy!
image via myrecipe