- Wild caught salmon filet with skin on
- lemon juice
- Old bay seasoning
- Butter
- Spring Mix Salad
- Feta Cheese
- Shredded Cheese – Three Cheese Mix
- Balsamic Vinaigrette
- Salt & Pepper
- Dry fish filet, splash with lemon juice and cover with old bay. Set aside.
- Heat caste iron skillet; add butter to coat bottom of pan
- Add fish and flip after 2 minutes or until desired color
- Remove fish from pan and set aside
- Add salad and cheese to plate
- Add salt and pepper to taste
- Place fish on top of salad
- Top with balsamic vinaigrette
Enjoy!
