Simple Lemon Dill Salmon & Mache Salad

INGREDIENTS

For the Baked Salmon:

• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill
• 2 (6 ounce) fillets salmon

For the Mache & Arugula Salad:

• 4 tbsp Olive Oil
• 1 tsp. Honey
• 2 tbsp Red Wine Vinegar
• Salt
• 2 cups of Organic Arugula
• 2 cups Organic Mache

DIRECTIONS

For the Baked Salmon:

1. Mix lemon juice, garlic, olive oil and dried basil in a small dish.
2. Place salmon fillets in a medium glass-baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Place fillets on parchment paper covered baking pan, add thinly sliced lemons to salmon.
5. Bake 25 to 35 minutes, until easily flaked with a fork.
6. Serve with Mache and Arugula salad

For the Mache & Arugula Salad:

• Whisk Olive Oil, Honey, Red Wine Vinegar and Salt in the bottom of a large bowl. Add mache and arugula and toss to coat.