• Heat skillet to medium high heat and add in olive oil
• Sear each piece of salmon for a few minutes - skin side up (can remove the skin, only sear presentation side). Remove salmon from pan and set aside.
• Drain any excess oil and add in half of the butter. Add in garlic and sauté for about 20 seconds. Add in the wine, rest of butter, lemon juice, zest, half of the parsley, and capers.
• Add salmon back into the pan, skin side down, and cover. Continue cooking salmon for a few more minutes. Remove salmon once cooked to 145 degrees and remove 3/4 of the sauce from the pan.
• Leave about 1/4 cup of sauce in the pan, add in fresh spinach and toss in sauce. Sauté for 2 minutes or until cooked through.

• Toast the almonds in a large skillet over medium heat, stirring frequently (careful, or they’ll burn), until they’re fragrant and starting to turn golden on the edges, about 3 minutes. Transfer the toasted almonds to a bowl to cool.
• Return the skillet to the heat and add the olive oil and garlic. Cook while stirring until the garlic is fragrant, about 10 to 20 seconds. Add the cauliflower rice, red pepper flakes, salt, and pepper. Cook, stirring just every minute or so until the cauliflower rice is hot and turning golden in places, about 5 minutes.
• Remove the skillet from the heat. Stir in the toasted almonds, parsley, dill, cilantro, mint, and lemon juice. Check seasonings and serve warm.

• To make the vinaigrette whisk together the vinaigrette ingredients.
• In a large bowl, toss together the salad ingredients. Drizzle with some of the vinaigrette and toss again.
• Plate and garnish with tosted walnuts and feta cheese.

• Season shrimp with Kosher salt and freshly ground pepper. Heat a large sauté pan(s) over medium heat. When hot add the olive oil, then the chopped garlic. Once the garlic is just starting to turn golden, add the red pepper flakes, and turn the heat to high. Immediately add the shrimp.
• Saute shrimp until just done, about 2 minutes. Remove from pan and reserve.
• To the hot pan(s), add the white wine and lemon juice, scraping up any browned bits. Cook the wine until it reduces to 1/2 the original amount. Remove pan from heat and add the parsley and butter, stirring to combine.
• Place cooked shrimp back into the pan and toss to coat shrimp with sauce.

• Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.

To make the dressing:

• In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
• To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
• Top salad with pecans, raspberries, and blue cheese.