A Better Supper Salad for the New Year

• 2 5-ounce salmon filets
• 4 pats butter
• 2 lemons
• Organic Girl Butter Plus greens
• 1/3 cup lemon olive oil
• 3 tablespoons honey white balsamic vinegar
• 1/2 teaspoon dried dill
• 1/2 teaspoon kosher salt
• juice of 1/2 lemon
• 1 bunch fresh asparagus
• 1/2 fresh cucumber, thinly sliced

1. Preheat oven to 375 degrees.
2. Stack three sheets of foil on top of each other and fold edges in to make a tray. bend sides up, so your tray has sides to catch the melted butter.
3. Arrange salmon filets on top of tray. Squeeze lemon juice on top of salmon, top with two pats of butter and sprinkle with dried dill and kosher salt.
4. Transfer salmon on foil tray to baking sheet and bake in preheated oven until butter melts and middles of salmon filets are no longer shiny and translucent (about 8-10 minutes.)
5. Add olive oil, vinegar, dried dill, lemon juice and kosher salt to a jar with a lid, cover and shake until thoroughly combined.
6. Use a table knife to slice into the middle of the salmon to check for doneness. Salmon is done when it is opaque. Do not overcook. Remove from oven.
7. Serve salmon hot atop lightly dressed greens with sliced cucumbers, blanched asparagus (search blanched asparagus on this site for how-tos) and extra Lemon Dill Dressing on the side.

Enjoy!