Roasted Salmon with Corn, Feta and Quinoa Salad – Fustini's Oils & Vinegars

Ingredients

• 4 pieces of salmon (about 1 ½ lbs)
• Fustini’s Meyer Lemon olive oil
• 4-6 ears of corn, kernels cut from ears
• 12 fresh basil leaves, cut in a chiffonade
• 2 oz feta cheese, crumbled
• ½ fresh lemon, sliced for garnish
• 1 can chickpeas, drained
• 3 peppadew peppers, chopped (optional)
• 5 oz arugula
• 2 cups quinoa, rinsed well in a strainer
• 3 cups chicken or vegetable broth
• Fustini’s Sicilian Lemon balsamic
• ½ cup Fustini's Basil Crush olive oil
• 4 tablespoons parmesan cheese, grated super fine
• 1 ½ tablespoon Dijon mustard
• 1-2 teaspoons fresh lemon juice