I like to think of salads as something more than a side dish. When they’re built with care — good ingredients, thoughtful textures, and proper seasoning — they become a complete meal.
The key to this one is layering. Rather than tossing everything together, building the salad in stages allows the dressing and seasoning to reach every element, so nothing feels flat or overdressed. The salmon is cooked simply, letting the skin crisp gently in the pan before finishing in the oven, keeping the flesh tender and moist.
The dressing is bright and warming all at once, with citrus, ginger and turmeric adding depth without overpowering the vegetables. It’s the kind of salad that feels both light and grounding — exactly what I want to eat in early spring.
