4 slices bacon
2 (4 ounce) wild salmon fillets
Fine sea salt and black pepper
1 package organicgirlⓇ romaine leaves, chopped
¼ cup organicgirlⓇ lemon caesar dressing
½ cup golden cherry tomatoes, halved
1 tablespoon minced chives
1. preheat oven to 425℉. lightly oil a baking sheet.
2. in a large skillet cook bacon, turning occasionally, until browned and crisp. transfer to paper towels to drain.
3. pat salmon fillets dry and place skin side down on baking sheet. sprinkle with salt and pepper. roast for 8-10 minutes or until cooked to desired doneness.
4. in a large bowl, toss greens with dressing and arrange on plates. top with tomatoes and salmon. crumble bacon and sprinkle over salad. garnish with chives.