4 Salmon Fillet (8oz)

2 Tsp. Kosher Salt

1 Tsp. Black Pepper, Freshly Ground

4 Oz. Canola Oil

1/4 Cup + 2 Tbsp. Naturally Fresh® Citrus Orange Poppy Vinaigrette

10 Oz. Vegetable Medley

1 Tbsp. Honey

4 Sprigs Chervil

Pre-heat oven to 350°F. Season the salmon fillet on both sides with kosher salt and freshly ground black pepper. Place Canola oil in a pre-heated skillet and heat until wisps of smoke appear. Place the salmon fillet, flesh side down, in the pre-heated skillet. Sear the salmon for approximately 4 minutes until golden brown and crisp on the surface. Remove from the skillet and place on a baking sheet. Liberally brush the fish with 1/4 cup of the Naturally Fresh® Citrus Orange Poppy Vinaigrette and place in the pre-heated oven. Roast the fish until cooked through but moist - approximately 5 minutes, depending on thickness. During the first few minutes of cooking, the fish will feel fleshy. As soon as the fish begins to feel firm, it is usually perfectly done. While the fish is roasting, warn a vegetable medley in a small saute pan with the remaining Canola oil. Divide the vegetables equally on the center of four warm plates. Place the cooked salmon on top of the vegetables. Drizzle 1 Tbsp. of the Naturally Fresh® Citrus Orange Poppy Vinaigrette and honey over the salmon and the remaining dressing around the vegetables. Garnish the center of the salmon with chervil and serve immediately.

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