Salad With Sheet Pan Salmon And Garden Pesto
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Spring 2024
1 (2½- to 3-pound) skin-on farm-raised Atlantic salmon fillet, about 1 inch thick
2 tablespoons olive oil
2 tablespoons raw and unfiltered Meyer lemon and honey vinegar (such as Acid League brand)
1 tablespoon clover honey
2 teaspoons refrigerated garlic paste
½ teaspoon salt
½ teaspoon coarsely ground black pepper
¼ cup shelled raw pistachios
2 tablespoons grated Parmigiano-Reggiano cheese
¾ cup tightly packed fresh basil leaves
¼ cup tightly packed baby arugula
2 teaspoons lemon zest
3 tablespoons lemon juice
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped fresh parsley
1 tablespoon coarsely chopped fresh chives
2 teaspoons refrigerated garlic paste
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
¾ cup olive oil
3 to 4 tablespoons water
2 white and/or yellow carrots, peeled and cut into thin-two-inch-long sticks
1 cup tightly packed baby arugula
½ cup lightly packed rainbow mix microgreens
¼ cup lightly packed fresh small basil leaves
¼ cup lightly packed coarsely chopped Italian parsley
2 tablespoons coarsely chopped fresh chives
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped frills mustard greens
2 small red radishes, thinly sliced
Small edible flowers, for garnish
Lemon wedges, for serving
