Seared Salmon with Spring Vegetable Salad Recipe | PICAchef

Ingredients

• 4 large ripe tomatoes skinned and each one cut into four pieces
• 1 large bunch of asparagus blanched and refreshed
• 1 bunch of baby carrots peeled, blanched and refreshed
• 2 large golden beets boiled, cooled and peeled
• 2 large red beets boiled, cooled and peeled
• 4 crostinis (french baguette sliced thinly and toasted or store bought)
• 1 250g container of fresh ricotta cheese
• Handful of celery leaves and fennel tops (if available)
• 4 - 5 limes juiced
• 1/2 cup of extra virgin olive oil
• 1/2 cup honey
• 1 tablespoon finely chopped tarragon
• Salt and pepper to taste
• 4 - 4oz fresh skinless salmon fillets patted dry with paper towel
• 1 Tbsp of cooking oil