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1
Preheat oven to 400 F. In a 9 x 12 baking dish add fresh or frozen salmon fillets, sprinkle with paprika, add oil and melted butter and place in the oven for 10 minutes (covered with foil).
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2
Remove from oven after baking time and let salmon rest.
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3
Separate all of the lettuce leaves.
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4
In a colander rinse the lettuce leaves and lay them on paper towels to dry.
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5
Chop the lettuce once its drained.
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6
Add the cut up lettuce, finely diced tomatoes and cucumbers to a large mixing bowl.
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7
Add tarragon and black pepper and mix together.
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8
Add the zest and juice from the lemon, Stir with two large spoons.
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9
Add green salad to a large platter/serving dish.
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10
Remove baked salmon from baking dish and place on clean work surface (it should have cooled to room temperature).
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11
Cut salmon into big chunks and add it over the top of the salad.
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12
In a clean jar or small bowl add balsamic vinegar, olive oil and salt.
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13
Shake or stir well and set aside.
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14
Cover the salmon salad with a sheet of plastic wrap and place platter/dish in refrigerator at least 1 hour before serving.
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15
When ready to serve just add the dressing and serve in individual serving bowl or dishes and then enjoy!
