• 3 pound salmon fillet for 10 servings - 10 x 5 oz uncooked fillets
• 32 ounce fresh spinach
• 2 lemon juiced and zested
• 3 tablespoon capers
• 4 clove garlic minced
• 2 tablespoon Italian parsley chopped
• 2 tablespoon butter or ghee
• 2 tablespoon white wine optional, can sub veg stock
• 2 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste, go lighter on the salt since capers are salty.
• 1 lemon sliced, optional

• 3 pound asparagus trimmed
• 1/3 cup extra virgin olive oil
• 2 tablespoon lemon zest grated
• 3 clove garlic minced
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

The Vinaigrette

• 6 tablespoon extra virgin olive oil
• 4 tablespoon apple cider vinegar
• 2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

The Salad

• 16 ounce fresh spinach
• 4 rib celery sliced
• 3 Honeycrisp apple or Granny Smith or other tart apple, cored and sliced
• 2 cup pomegranate seeds
• 8 ounce feta cheese crumbled or cubed, for vegan use vegan cheese or omit the cheese
• 1 cup walnuts toasted and coarsely chopped

• 3 tablespoon extra-virgin olive oil
• 2 piece shallot large, minced
• 1 tablespoon yellow mustard seeds
• 1 pound kale stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound chard stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound collard greens stems and inner ribs trimmed, leaves cut into ribbons
• 1 teaspoon Kosher salt
• 1/3 teaspoon freshly ground black pepper more or less to taste
• 2 tablespoon fresh lemon juice more or less to taste