Pan-Seared Salmon with Spring Salad

Method

1. Heat a non-stick pan over medium-high heat. Add a drizzle of olive oil on the salmon skin and place the salmon skin-side down in the hot pan.
2. While the salmon cooks, prepare the vegetables: use a mandoline or peeler to slice the carrot into thin ribbons. Slice the fennel thinly. Slice the radishes (leave some small ones whole). Place all sliced vegetables in iced water to keep them crunchy.
3. Remove the green tops from the strawberries and slice them if desired.
4. After about 3-4 minutes, when the salmon skin is golden and crispy, carefully flip the salmon. Reduce the heat to medium.
5. In a small bowl, prepare the sauce: combine Greek yogurt, extra virgin olive oil, lemon juice, salt, and pepper. Add a splash of water to thin to a creamy consistency.
6. To serve: place the spinach on a serving plate. Drain the iced vegetables and arrange them on the spinach. Add the sliced strawberries. Place the cooked salmon on top.
7. Drizzle the yogurt sauce over the salmon and vegetables. Finish with a pinch of salt and a drizzle of olive oil over the vegetables.