Salmon Salad with Toast Points

• Meanwhile, pat salmon* dry with paper towels; season all over with salt and pepper. • Place salmon, skin sides down, on a second lightly oiled baking sheet. Roast on middle rack until cooked through, 10-12 minutes. • Once salmon is done roasting, carefully remove and discard skin. Transfer salmon to a plate to cool for at least 2 minutes.

• While salmon roasts, halve, peel, and finely chop shallot. Trim and slice radishes into rounds; roughly chop half the rounds. Zest and quarter lemon. Roughly chop pickle.

• To a large bowl, add salmon, shallot, chopped radishes, lemon zest, pickle, mayonnaise, mustard, and juice from half the lemon. Stir until salmon is broken up into pieces and ingredients are evenly combined. Taste and season with salt and pepper.

• Toast sourdough until golden brown. Cut each slice into 4-5 points. • In a medium bowl, toss mixed greens and radish rounds with ½ TBSP olive oil, a squeeze of lemon juice, a pinch of salt, and pepper (1 TBSP olive oil and a big squeeze of lemon juice for 4 servings). TIP: Stir in more lemon juice if you like extra tang.