Pan Roasted Salmon With Green Goddess Dressing | Sonoma-Cutrer Vineyards

Ingredients

• 4 c gently packed, mixed savory greens (frisée, cress, arugula, mustard, etc.)
• 4 salmon fillets (skin on, 6–8 oz each and about 1-inch thick)
• Olive oil
• Sea Salt
• Freshly ground black pepper
• 1 medium avocado, divided
• 2 tbsp finely chopped shallots (for the Lemon Vinaigrette)
• 6 tbsp seasoned rice vinegar (for the Lemon Vinaigrette)
• 2 tbsp fragrant honey or to taste (for the Lemon Vinaigrette)
• 4 tbsp fresh lemon juice (for the Lemon Vinaigrette)
• 4 tbsp olive oil (for the Lemon Vinaigrette)
• 3/4 c mayonnaise (for the Green Goddess Dressing)
• 1/4 c sour cream (for the Green Goddess Dressing)
• 4 anchovy fillets (packed in oil, drained and chopped) (for the Green Goddess Dressing)
• 3 tbsp chopped chives (for the Green Goddess Dressing)
• 2 tbsp chopped parsley (for the Green Goddess Dressing)
• 1 tbsp drained chopped capers (for the Green Goddess Dressing)
• 2 tsp finely grated lemon zest (for mtheGreen Goddess Dressing)
• Drops of fresh lemon juice (for the Green Goddess Dressing)