Tuscan White Bean & Salmon Salad with Lemon-Herb Vinaigrette

Pat the salmon fillet completely dry with paper towels. Season generously with salt and black pepper.

Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully place the salmon fillet presentation-side down. Sear for 3-4 minutes, until a deep golden-brown crust forms. Flip and sear the other side for another 2-3 minutes, or until cooked through and flakes easily with a fork. Remove from the skillet and let rest for 5 minutes.

While the salmon cooks, whisk together the remaining 1 teaspoon of olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper in a small bowl to create the vinaigrette.

In a medium bowl, combine the zucchini spirals and cooked quinoa.

Flake the rested salmon into bite-sized pieces and add it to the zucchini and quinoa mixture.

Pour the lemon-herb vinaigrette over the salad and gently toss to combine, ensuring everything is lightly coated.

To serve, arrange the salad in a shallow bowl, making sure the flaked salmon is visible. Garnish with a tiny pinch of extra oregano or a very thin slice of lemon if desired.