2 (4 ounce) wild salmon fillets
1 tablespoon olive oil
2 organicgirl® hearts of romaine, chopped
¼ cup organicgirl® lemon caesar dressing
½ cup golden cherry tomatoes, halved
chopped fresh parsley, optional
preheat oven to 425°F. pat salmon dry and place skin side down on a parchment-lined baking sheet. rub with oil and sprinkle with fine sea salt and black pepper to taste. roast for 5-7 minutes or to desired degree of doneness.
in a large bowl, toss romaine with dressing and arrange on plates. top with tomatoes and salmon. if desired, garnish with parsley.