Lime Pepper Encrusted Salmon

This is one of my new favorites. I made it for dinner the other night and added left over rice with chopped hazelnuts and bacon bits. It was delish.

Serves 8
Prep time: 8 minutes
Total time: 20 minutes

Ingredients:

4 cups mixed lettuce, washed and drained

For the salmon

1 Â½ pounds salmon, skin removed

Juice from one lime

Prepared lime pepper seasoning, enough to completely coat top of salmon, about 2 tablespoons

2 tablespoon extra virgin olive oil

For the vinaigrette

6 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 garlic clove, minced

1 teaspoon Dijon mustard

1 teaspoon honey

2 tablespoons capers

1 tablespoon fresh parsley, chopped

Â½ teaspoon fresh thyme, chopped

Kosher salt and fresh cracked pepper to taste

Instructions:

Preheat oven 400 degrees F.

For the salmon, squeeze the juice of the lime evenly on both sides of the salmon. Coat top of salmon with lime pepper, getting on a good solid layer. Place in oven and cook about 12-15 minutes or until desired degree of doneness, depending on thickness of salmon. Remove from oven and cool.

For the vinaigrette, combine all ingredients into a jar with a tight fitting lid and shake until emulsified. Season to taste with salt and pepper.

To serve, distribute the lettuce equally onto 8 salad plates and top with equal portions of salmon. Add vinaigrette.

Make it your own: by adding your favorite cheese, bacon bits, roasted red peppers, almonds or hazelnuts and/ or olives.