Crisp-skinned salmon rests over tender spring greens dressed in lemon vinaigrette, finished with fresh dill microgreens for a bright, herbaceous nod to the season.
Make the vinaigrette. Whisk together olive oil, lemon juice, dijon, honey and pinch of salt.
Heat a skillet over medium high heat.
Pat salmon dry, drizzle lightly with olive oil, and season with salt, pepper and lemon zest.
Place salmon skin side down in a hot pan and cook until the skin is crisp. Flip and continue to cook until just cooked through (slightly rosy in the center). Rest for a few minutes before serving.
To assemble, toss greens with red onion and radish with vinaigrette. Divide among plates and top with warm salmon fillet and finish generouly with dill microgreens. Add an extra squeeze of lemon to finish.