Green Leaf Salad With Salmon & Clementines

• 4 pieces (6 Oz. Size) Salmon Fillets
• 1 Tablespoon Olive Oil
• 1 dash Salt And Pepper
• 1 head Green Leaf Lettuce
• 4 whole Clementines, Peeled Or Use Canned
• 2 cups Honey Roasted Almonds
• 1 cup Dried Cranberries
• FOR THE DRESSING:
• 1 teaspoon Brown Sugar
• 2 cups Orange Juice
• 3 Tablespoons Olive Oil
• 2 Tablespoons Balsamic Vinegar
• Ground Black Pepper To Taste

1. Preheat oven to 425u0b0F. Line a thin pan or lipped cookie sheet with tin foil. Place salmon skin side down on foil and drizzle with olive oil. Sprinkle fish with a generous amount of kosher salt and fresh ground pepper. Bake for 10-20 minutes until fish is flaky and opaque.
2. Meanwhile, make salad dressing. In a saucepan dissolve brown sugar in orange juice over low heat. Pour into a container with a spout, like a creamer. Add oil and vinegar and add pepper to taste.
3. Remove salmon from skin and arrange salmon on the bed of greens. Add clementines, almonds and dried cranberries. Add dressing and enjoy.

salmon, olive oil, salt, clementines, honey, cranberries, dressing, brown sugar, orange juice, olive oil, balsamic vinegar, ground black pepper

Taken from tastykitchen.com/recipes/salads/green-leaf-salad-with-salmon-clementines/ (may not work)