1 head of romaine (around 8-9 cups), washed and torn into bite sized pieces
¼ cup plain yogurt (Greek or almond/coconut based for paleo)
1 tablespoon fresh lemon juice (from ½ lemon)
1 tablespoon cold-pressed olive oil
2 teaspoons dijon mustard
2 teaspoons raw honey
¼ - ½ garlic clove, minced
1 dash each of sea salt and black pepper
DIRECTIONS:
Salmon
Preheat oven to 400°. Place the salmon on a parchment paper lined baking sheet and dab the top with a piece of paper towel to remove any extra moisture. Mix together the hemp, dijon, honey, water, thyme, salt and pepper and spread evenly over the top of the salmon. Bake for 22-25 minutes, depending on the thickness of the fillet.
Salad
Whisk all the dressing ingredients together until thoroughly combined and then pour over the romaine and toss until evenly distributed.
Recipe by Love from the Land at https://www.lovefromtheland.com/honey-dijon-crusted-salmon/