| Ingredient | ULF # | Portion |
|---|---|---|
| Trident Salmon Fillet, 4 oz. | 640417 | 1 each |
| Corto Olive Oil | 267794 | 1 tsp. |
| Thyme | 133116 | 1/4 tsp. |
| Dill | 133512 | 1/4 tsp. |
| Kemps Plain Yogurt | 153064 | 2 oz. |
| Red Onion, julienned | 138628 | 1/2 oz. |
| Taylor Farms Romaine Lettuce | 143439 | 1 oz. |
| Taylor Farms Green Kale | 136260 | 1 oz. |
| Driscoll Strawberry, sliced | 111252 | 1 oz. |
| Fisher Sliced Almonds | 430750 | 1 Tbsp. |
| Monte Forte Blue Cheese Crumbles | 210807 | 1 Tbsp. |
Lightly brush salmon with oil and sprinkle with thyme, dill, salt, and pepper. Place salmon skin in an oven at 350 degrees F for 15-20 minutes, or until internal temp reaches 155 degrees F.
Combine romaine, kale and dressing in a mixing bowl and toss with yogurt, coating evenly.
Place lettuce mixture on plate and decorate with remaining ingredients. Top with salmon fillet and serve.
