Pan-Seared Salmon with Kale and Squash Panzanella Salad

• Salmon fillets

• 6-7 Medium croutons from leftover bread

• 1 oz Baby kale

• 2 oz Blanched hericot verts (about 4 spears cut into 1-inch pieces)

• 1 oz Shaved yellow squash

Citrus Vinaigrette:

• 1 cup Lemon juice

• 3 cups Canola oil

• 1 Shallot, chopped well

• 2 tbsp Mustard

• Salt, to taste

• Pepper, to taste

Method:

1. Season the salmon fillets with salt and pepper and place in a pan on medium-high heat. Sear on each side for about 4 minutes.

2. Meanwhile, assemble the Panzanella salad. Dump the croutons, kale, verts and squash into a bowl. For the croutons, the Scotto sisters say focaccia or country loaf work well. When cutting the squash, you can use a veggie peeler to make thin, shaved ribbons!

3. Prep the citrus vinaigrette for the salad by wisking all the ingredients together in a small bowl. Once incorporate, pour onto the Panzanella salad. Toss to coat.

4. Serve together and enjoy!