• 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

• ½ cup almonds sliced
• 1 tablespoon extra virgin olive oil
• 8 clove garlic minced
• 30 ounce frozen riced cauliflower slightly defrosted
• pinch crushed red pepper omit if sensitive to spice
• 1 teaspoon Kosher salt or fine sea salt
• ¼ teaspoon freshly ground black pepper
• ½ cup Italian parsley chopped
• ½ cup fresh dill chopped
• ½ cup fresh cilantro chopped
• ½ cup fresh mint chopped
• 2 tablespoon fresh lemon juice or more to taste

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

• 2 ½ pound raw shrimp, 21-25 size, peeled and deveined U21-25, peeled and deveined, tail-on for presentation if desired
• 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
• ½ teaspoon freshly ground black pepper
• 4 tablespoon extra virgin olive oil
• 8 clove garlic finely chopped
• 1 teaspoon crushed red pepper
• 1 cup dry white wine such as Sauvignon Blanc
• 1 lemon large, juiced
• 2 tablespoon Italian parsley finely chopped
• 8 tablespoon unsalted butter chilled

• 1 pound mixed greens
• 1½ pound orange peeled and segmented
• 2 bulb fennel bulb trimmed, cored and thinly sliced lengthwise and fronds pulled from tops for garnish
• 4 tablespoon walnuts chopped

For the vinaigrette:

• 1 orange large, juiced
• 2 lemon juiced
• 1 teaspoon granulated sugar
• ¼ cup avocado oil or extra virgin olive oil
• ¼ teaspoon Kosher salt or to taste
• ⅛ teaspoon freshly ground black pepper or to taste