This salad is a direct imitation of a tasty salad we had in Princeton, minus the roasted red peppers (blgh!). Super easy to make and pretty healthy to boot. Mike and I are completely addicted to heart of palm and salmon so this is our dream salad, hope you enjoy it as much!

Ingredients:
(for the poached salmon)
1/2 lb salmon filet (we used wild coho)
Two slices of fresh lemon
Sprig of fresh dill (or rosemary or basil or, or, or…or none)
1/2 tbsp butter
sprinkle kosher salt

Preheat oven to 350. Wash and dry your salmon filet. Lay on a large sheet of foil, sprinkle with salt, lay lemon slices and dill on top and finish with the slice of butter. Fold up the foil packet so that the steam won’t escape. Put packet on a cookie sheet or tray (just in case any leakage happens) and place in oven for 15 minutes. Be careful to not burn yourself on the steam when opening the packet. Keep in mind time can vary depending on your oven so check done-ness at the thickest part of the filet. Should be a soft pink opaque. Discard dill and lemon, serve on top of lettuce.

(for salad)
1 head of lettuce (any delicate lettuce will work, we used butter/boston lettuce)
1/2 tbsp rice wine vinegar
2 tbsp olive oil (high quality)
sprinkle sea salt
1 cup heart of palm, sliced into 1/2 inch rounds
1/4 cup kalamata olives
1/4 cup Parmesan cheese, grated

While salmon is poaching, wash and dry your lettuce. Tear or chop into bite sized pieces. Whisk your vinegar/olive oil/sea salt. Adjust the seasoning as needed. Cut up your heart of palm and mix together with olives and lettuce. Toss with dressing and sprinkle cheese over. Once the salmon is finished, lay on top of plated salad and serve.

Enjoy!